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If there are specific baking topics or recipes you’d like me to to cover in a future post please email me your suggestions. You can contact me at eileen@baking-sense.com. I’d love to hear from you.

Want to work together? Great! I’m available for Recipe development, honest product reviews and placement, sponsored recipe posts, brand ambassadorships, writing and photography. Contact me at eileen@baking-sense.com for a media kit and to discuss how we might work together.

If you have any questions regarding one of my recipes please ask in the “comments” section of the specific post. This way everyone can benefit from your question and (hopefully) from my answer.

Nora F Sullivan

Wednesday 24th of February 2021

Your link to follow on FB is corrupted and doesn't go anywhere.

Eileen Gray

Wednesday 24th of February 2021

It's been fixed, thanks!

Nicole Haywood

Wednesday 24th of February 2021

Hi Eileen

Is the sugar that is in the Vanilla Genoise cake American granulated? If it is then the UK would be Castor sugar

Eileen Gray

Wednesday 24th of February 2021

American granulated sugar. I'm based in the US so you can assume any ingredients, unless otherwise specified, are American style.

Kevin Stephens

Wednesday 24th of February 2021

Morning, have you got any idea why my sourdough starter has gone flat?. It was bubbling yesterday (day 5)but this morning there are no bubbles. I would be very grateful if you could help me with a solution. Thanks, Kevin.

Eileen Gray

Wednesday 24th of February 2021

As long as you see some sort of activity in the starter it may not be dead yet. Try feeding it again and if if still seems sluggish you can give it 2 feedings in a day or use rye flour for one of the feedings.

Joyce

Tuesday 23rd of February 2021

Can this bread be made ahead of time and frozen?

Eileen Gray

Wednesday 24th of February 2021

Which bread? Almost any bread can be baked and frozen for later.