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Bakers - Thought Shares
c/bakers
8
c/bakers
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the_jennifer
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1d ago
Spent $180 on a proofing box and my winter loaves finally made sense
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30
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michaeltorres
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1d ago
Your scale is lying to you and it's not the calibration
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4
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brookereed
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2d ago
Pro tip: I finally started weighing my flour and it fixed my dry sandwich bread after 2 failed loaves
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12
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valpalmer
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4d ago
I baked my 200th loaf last Friday and the number felt wrong
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14
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lewis.terry
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6d ago
My pastry chef friend said my laminated dough looked like a road map and that one comment fixed my croissants
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8
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diana617
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8d ago
I was preheating my oven with the racks in the wrong spots for who knows how long
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8
c/bakers
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sage308
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9d ago
Everyone swears by a stand mixer for brioche but hand kneading on my counter in Boise gave me a way better crumb
1 comments
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23
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karen361
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9d ago
The old baker at King Arthur in Norwich told me my dough was too cold and it fixed everything
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2
c/bakers
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bennett.evan
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9d ago
Unpopular opinion: stop proofing your dough on the counter with a towel, use the microwave with a mug of hot water
1 comments
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10
c/bakers
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michaeld48
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11d ago
I used to weigh every gram of flour, now I scoop with a coffee mug and my bread got BETTER
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1
c/bakers
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sean_stone
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13d ago
Pro tip: I used to bake everything at 350, then a guy at the Richmond bake sale told me my cookies were flat because of one number
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16
c/bakers
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oscarc12
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15d ago
Hot take: my 68 year old aunt in Tulsa called my sourdough "too sour" and she was dead right, I was hiding behind it
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21
c/bakers
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rowan969
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15d ago
Am I the only one who just found out cold butter was ruining my pie crust
1 comments
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23
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alexe75
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15d ago
Warning: the old baker at the Portland farmers market said my sourdough was flat, so I changed one thing
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10
c/bakers
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angela_harris
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16d ago
Found out last week that a real bakery in my town of 3,200 sells bread by weight in grams, not by the loaf
1 comments
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