As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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I'm making home made bread right now for the first time. First time I've ever used my dough hook on my KitchenAid. I found the recipe online and it seemed easy so I thought I'd give it a try. It's raising now and then I need to split it in half and let it raise again in the bread pans. Keep your fingers crossed!
If it ends up being a winner, I would love the recipe. We go through so much bread in our house and it would probably be way cheaper to bake my own than to keep buying it.
We also go through a lot of milk...though I don't see a cow in our future
We love homemade bread too...but I cheat...I have a breadmaker. HOWEVER...I do know how to make it from scratch without the breadmaker! Used to do it all the time when I was a teenager.
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Jennifer / Eeyore is my favorite!! OMG - He's sooooo grown up!!!! And an EAGLE SCOUT!! I can still remember my cute little Tiger Cub! 2016 Reading Goal - 75 books
Ok, so I just sampled my bread and it's pretty good! I'm happy with my first attempt! This is a white bread recipe for use with a mixer. Here's the recipe for those interested: 6-7 cups all purpose flour, 3 TBL sugar, 1 TBL salt, 2 TBL shortening,2 pkgs regular or quick active dry yeast, 2 1/4 cups very warm water (120-130 degrees), 2 TBL melted butter if desired, olive oil.
In your mixing bowl, mix 3 1/2 cups of flour, sugar, salt, yeast and shortening until well mixed. Turn mixer on low and slowly add warm water. Gradually increase the speed of the mixer until well mixed. Add flour one cup at a time (up to 7 cups) until dough is no longer sticky and easy to handle. Dough should no longer stick to the bowl or the attachment. Cover bowl loosely with plastic wrap and kitchen towel and leave in warm place until double in size. Once dough has risen, punch down, gather in ball and divide in half. Stretch dough and form in balls and place in lightly greased bread pans and brush with olive oil. Cover with wrap and towel and allow to raise again. At this time you can preheat your oven to 425. By the time it's up to temp the dough should be ready. Bake for 20-25 minutes until golden brown. Remove from oven, brush with melted butter and allow to cool.
I think the olive oil gives the crust a little crunch which I like, but you could probably leave it off if you want a softer crust.
The olive oil helps the dough not dry out. Homemade bread will always have a crunchy top crust. You can lessen this by rubbing butter on it after it's done baking or covering the pan with foil (loosely, so the bread can still rise).
Glad it turned out well for you - I love homemade bread - and the smell in the house is wonderful!
The olive oil helps the dough not dry out. Homemade bread will always have a crunchy top crust. You can lessen this by rubbing butter on it after it's done baking or covering the pan with foil (loosely, so the bread can still rise).
Glad it turned out well for you - I love homemade bread - and the smell in the house is wonderful!
I don't know. My DMIL is 86 and has been making bread most of her life. Her recipe doesn't call for olive oil and her bread has a much softer crust.
I did leave the house to run some errands and when I came back in the house....it smelled so good!!!!
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Making homemade bread is one of my favorite things to do. It helps relieve stress if you kneed the dough yourself and it is a fun activity for the kids to help with. And there is a great reward when you are done. and even when it doesn't turn out right i.e. doesn't rise it still tastes good!
I made all my bread when my kids were younger. So good and nothing in it that doesn't need to be.
One secret I learned was to make sure you add no more flour than the recipe calls for-leaving some out to knead and shape the bread. Too much flour makes the bread heavy.
I have to agree, it's not quite the same with a bread maker, but...WOW...it sure is easy! I find I don't always have the time to make bread from scratch with out the silly thing.
I really need to get back to using the bread maker. The bread is better and a WHOLE lot cheaper. I can make a loaf of bread for practically pennies and a really good loaf of bread typically costs $3-5!!!
We just have to be careful and either use it up in 4-6 days or make sure to dry the leftovers out and turn them into bread crumbs (and store in the freezer). Without all the preservatives that come in store-bought bread, it doesn't last as long.
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Jennifer / Eeyore is my favorite!! OMG - He's sooooo grown up!!!! And an EAGLE SCOUT!! I can still remember my cute little Tiger Cub! 2016 Reading Goal - 75 books
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I used to make bread every week! When the boys were little I would make bread on Wednesday, every week! I would make 4 loaves!
I love the smell of bread baking!!
Glad you found a recipe you wanted to try and liked!
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I found the recipe online and it seemed easy so I thought I'd give it a try. It's raising now and then I need to split it in half and let it raise again in the bread pans. Keep your fingers crossed! 
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