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29

brooke_singh1•1d ago

That $19 silicone bread sling from Amazon warped on my second bake and ruined a $60 loaf

19

the_hayden•1d ago

That 1% baker's salt rule in the King Arthur book threw me, so which side are you on?

21

logan_mitchell•2d ago

Tried the ice water trick on my pie dough and the crust came out flat as a cracker

11

shane_park92•2d ago

Switched from a stone to a steel bench scraper and I'm not going back

1

jana881•2d ago

Blew $140 on a dough sheeter and it's collecting dust, fight me

4

moore.beth•3d ago

Just realized the old bakery on 5th in Spokane still proofs dough in wooden troughs

2

owens.anthony•5d ago

Question about proofing dough: warm oven method vs the counter, which camp are you in?

13

logan525•5d ago

PSA: the bakery on 5th in Eugene proofed dough in these old wooden cabinets, and I stood there way too long

24

blake792•6d ago

Why does nobody warn new bakers about flour temp? My loaves quit doubling after a cold snap in Minneapolis

11

moore.beth•8d ago

My sourdough starter went from hooch soup to doubling in 5 hours after I changed one thing

15

charles640•10d ago

Hot take: I dropped $60 on a stand mixer for my sourdough and went back to my $6 dough whisk after 2 loaves

3

beth276•11d ago

Rant: I left my dough in the fridge for 3 days by accident and it made the best loaf I've baked all year

7

lily57•12d ago

Can we talk about the $17 bench scraper that survived my dishwasher but my $200 mixer didn't?

11

the_wade•12d ago

Customer at my farmers market booth told me my sourdough was "too sour to be real sourdough" and I've been thinking about it for 3 weeks

13

seanbennett•13d ago

Thought sourdough starter was overhyped nonsense, then my neighbor handed me a jar of her 12 year old one

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c/bakers

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

Feb 21, 2026Public

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