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c/bakers

1

riley43•11h ago

Solved my soggy bottom pies with a cheap pizza stone on the bottom rack

14

kellys78•17h ago

My great aunt in Albuquerque swore I should proof my rye dough twice, and she was dead wrong

1

seanjackson•2d ago

Update: a guy at the farmers market in Dayton told me my sourdough was underproofed, and he was right

24

the_viola•4d ago

Update: thought bread flour was just hype until my loaf came out flat 3 times

6

the_aaron•4d ago

Thought sourdough starter was all hype until mine doubled in 4 hours

18

terryw67•6d ago

Vent: my sourdough starter went from smelling like nail polish to sweet in 10 days

16

gavinb97•10d ago

Serious question, why does everyone flour their counter instead of using a bench scraper when kneading?

11

the_xena•12d ago

Baked 14 dozen cookies for a school fundraiser last Tuesday and the butter was too warm

11

julia_anderson•14d ago

Serious question, why does nobody check their oven temp with a $9 thermometer before baking bread?

19

ivanross•15d ago

My croissants went from hockey pucks to flaky in 5 weeks, and the fix was one small thing

26

emma_dixon70•15d ago

My grandma said to always proof dough twice, and after 20 years I finally tested her on it

2

morgan_martinez•16d ago

Swore off bread flour for a year, then a guy at the farmers market in Tulsa handed me a loaf that changed my mind

15

theagibson•16d ago

Hot take: my sourdough starter finally doubled in 5 hours after I moved it next to the water heater

4

kellyjones•20d ago

Shoutout to the $12 digital scale that made my bread better than my $200 one

20

torres.grant•22d ago

Put 2 tablespoons of instant coffee in my chocolate cake and my sister said it tasted like a grown up brownie

Bakers

c/bakers

A community for bakers to share tips, discuss the trade, and connect

Feb 21, 2026Public

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