Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.

Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.

Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.