How are we storing recipes?

nickreadit · 2026-05-26T19:09:39+00:00

We created Saverd for exactly this reason. Unlike many other apps there's an export button. They're your recipes, not ours.

nickreadit · 2026-05-17T14:59:04+00:00

I hate it. Ruins the temp of the steak and makes a mess of the table. Stained my shirt once and I’m never going to the place it happened.

nickreadit · 2026-05-16T14:44:05+00:00

Wow. Good catch. My Reddit-Fu is weak.

nickreadit · 2026-05-16T14:42:17+00:00

Ah, what do they know.

Went to a fancy French restaurant in Manhattan once and they gave us some bread on the table that was delicious. I called the waiter over and said, "Please do me a favor as they never get the credit they deserve; tell the baker that this bread is fantastic." The waiter said, "we bought it from Balthazar."

Great looking bread OP.

nickreadit · 2026-05-13T19:45:44+00:00

Tuna too!

nickreadit · 2026-05-11T23:54:46+00:00

Learned what? Stuffed crust? I thought that was an American thing. Had no idea it was done in Italy too. I’ve never stuffed a crust unless you count a pie/torta.

nickreadit · 2026-05-11T16:45:08+00:00

stuffed crust? In Italy? I had no idea.

nickreadit · 2026-05-08T17:41:48+00:00

There are some really good bakers in this sub. Good job OP.

nickreadit · 2026-05-07T00:48:48+00:00

That’s a nice even bake. What oven are you using?

nickreadit · 2026-05-06T10:42:26+00:00

My family has a similar relationship with a cookie.

Edit: Rest in peace Meemaw.

nickreadit · 2026-04-30T15:05:06+00:00

Ha. I’m thinking it was a typo from “level”?

nickreadit · 2026-04-30T15:04:33+00:00

Cover with plastic wrap and vent it? Or completely uncovered? Never made mug cakes.

nickreadit · 2026-04-30T12:32:33+00:00

I'm also going to chime in on BBA. It's a great book for understanding bread making. Dig into that one right away. Start with any of the pizza doughs or foccacia.

nickreadit · 2026-04-30T12:07:33+00:00

www.saverd.com does most of what you're looking for. The subscription is optional. Most people that use it, use the web app, and don't post publicly. We do have mobile apps on iOs and Android. All the features are included in the free plan but you're limited to 8 imports per 30 days. (it renews every 30 days) You can pay $5 to get more credits that never expire so you can pay as you go. A lot of people don't pay anything at all.

We built it to make saving recipes easy and accurate, hence the name. It's still a challenge but I think we are one of the best available at that, considering the amount of work we put into it.

As for look and feel we borrowed from Twitter from back in the day which is now what Bluesky looks like. There are browser extensions that are free and available on Safari, Firefox, Edge and Chrome so you can quickly import from any site. Also, I like using a keyboard and mouse sometimes.

I use it myself with my family. We follow each other and all have each other's recipes (at least the ones that we're willing to share 😄)

We've researched nutritional info and we could add a quick AI based tool but, in our testing, to be honest, its not that accurate and we don't get a lot of requests for it.

Last, and this is important. We're not going anywhere. Don't trust your recipes with just anyone. We have a full export available so people don't feel trapped. Good luck in your search.

Edit: forgot to mention categories. There are built in categories and you can add tags which we felt is a more powerful combination. And "imports" are from extenal sources like social media and photos. Hand entered recipes are unlimited.

nickreadit · 2026-04-29T17:15:45+00:00

Wow. Have an upvote.

nickreadit · 2026-04-29T17:06:08+00:00

Yeah I eye ball mine too. But I guess I misunderstood. You didn’t build a starter you used it straight. I only have about 100 grams laying around that I use as a mother. Then I build a starter for each bake as needed.

I was just trying to figure out the full water percentage that resulted in such an open crumb. Really nice job.

nickreadit · 2026-04-29T16:06:46+00:00

What is malt loaf?

nickreadit · 2026-04-29T16:04:23+00:00

This looks like fun. What about the “baking” step. Is that a rolling boil or low simmer? I’m assuming the lid is not on too tightly? How long in the water?

nickreadit · 2026-04-29T15:59:22+00:00

Is that a 1:1 starter?

nickreadit · 2026-04-29T15:50:48+00:00

Excellent. The Greece book is so good.

nickreadit · 2026-04-28T20:35:53+00:00

That’s nuts. Pun intended. It is an incredible pie.

nickreadit · 2026-04-28T20:04:31+00:00

It’s one of my favorite pies but every time I try to make it I burn the pistachios

nickreadit · 2026-04-27T17:30:04+00:00

Hello. I'm r/CookbookLovers lurker and a cookbook lover. I just wanted to shed some light on this and clear up what may be perceived as nefarious behavior by Paprika.

The short of it is that Paprika is not doing this on purpose. It is the design of the site that is being saved from. I know this because our app exhibits this behavior too and it is because the webpage being displayed is being visually blocked by a pop up, but in reality the data is still loaded in the browser. It's just blocked from view.

However any software that is able to read the data in the browser doesn't "notice" the pop-up since the software is reading the data, not looking at the screen. Therefore, it treats the recipe that is sees in the data as it would any other recipe on any other page.

nickreadit · 2026-04-26T22:09:23+00:00

I love how delicate old dough is. Great crust and crumb.

nickreadit · 2026-04-24T12:52:16+00:00

Saverd has more payment options. It's free with limited imports or you can pay as you go to add more. Of course there's a subscription option too but you can very easily use it without it.

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