It’s taken me several months to connect the dots, but I’ve finally figured out why sometimes Sonos is unable to browse music from Plex artist search results. And it’s all about having multiple libraries in Plex.
The problematic behavior is this scenario:
- In the Sonos app, search for an artist on Plex
- Sonos shows the results successfully
- Click on the artist
- Sonos returns “Unable to browse music”
If, instead, you search for an album you can click on the results, see the tracks, and play the music. Sometimes this seems to work, sometimes it doesn’t, and it’s taken me months to find the pattern.
The problem is that my Plex system has two libraries: mine and my husband’s. Overall Sonos handles this well and we can play whatever music from whatever library.
But while artist searches are scoped to all libraries in Plex, browsing artist results is only scoped to the current Plex library. If the current Plex library contains the artist you can browse the search results. If not, you get the “Unable to browse music”. If you change the Plex source to the library with the artist it will work again.
I’m not certain if this is a limitation in the API that Sonos is using to interact with Plex, or if this is a bug in how Sonos is using that API, but knowing what the problem and how to work around it is a start.
This recipe is from my Granny Dot who died last year. I’ve been missing her lately and decided tonight was the night for her Poppy Seed Bread.
I’ve annotated where my version differs from my Granny’s with *. See the bottom of the post for details on her original version.
Lemon Poppy Seed Bread
Makes 2x loaves (8.5″ x 4″ pans) or 1 bundt cake.
- 3 c white flour
- 2 1/4 c sugar
- 1 1/2 tbsp poppyseeds
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3 eggs, lightly beaten
- 1 1/4c milk*
- 1/4 c lemon juice*
- 1/2 c vegetable oil*
- 1/2 c butter*
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
Preheat the oven to 350 degrees. Butter and flour the 2x loaf pans or the bundt pan, whichever you are using.
Mix dry ingredients (first 5) together in a mixing bowl. Add in remaining ingredients and mix well. Place the batter in the loaf or bundt pans (if using the loaf pans, split the batter evenly between them both).
Cook at 350 degrees for 60 to 65 minutes until a toothpick comes out clean. Let cool completely in the pan.
Note: non-dairy milk and butter works well in this recipe too.
- 3/4 c sugar
- 1/4 c orange (or lemon) juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
In a sauce pan, bring all ingredients to a boil. Pour over bread in pans.
Cool for 5 minutes, remove from pans, and cool completely.
Changes from the original
My grandmother’s original bread recipe has no lemon or butter in it, somewhat surprisingly, and instead uses 1 1/2 c milk, 1 c vegetable oil, and 1 1/2 tsp butter extract.
The original glaze recipe also calls for an added 1/2 tsp butter extract.