c/baking-fails-and-wins

After three batches of burnt brownies, I figured out my oven runs hot. Lowering the rack made all the difference. What oven quirks have you found?

I thought buttermilk was for pancakes only, but a cake proved me wrong.

I used to think buttermilk would ruin any cake with its sour taste. After a friend insisted I try her recipe, the cake was so soft I had to admit I was wrong. What baking ingredient did you misjudge at first?

After countless tries, my brioche dough passed the windowpane test

I've been attempting brioche for months, but the dough always tore. This time, I let it rise in the fridge for a full day. The slow rise helped the dough get easier to work with. When I stretched it, it didn't break and showed that clear window. Baking it was nerve-wracking, but it came out golden and soft. I'm just happy all that waiting led to a win.

PSA: My vacation attempt at Italian focaccia ended in a salty, oily mess.

The olive oil from the local market was way too strong for the dough.