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8

hannaht29•11h ago

I swore blind baking was cheating until my oven broke mid wedding order

-1

roberts.jordan•21h ago

A bakery tour in Asheville 4 months ago changed how I proof my dough

15

clark.lily•1d ago

Vent: gave my sourdough starter a name and a schedule versus just letting it sit in the fridge, and now I can't tell if I messed up

19

bettyk53•2d ago

My grandma's 60 year old sourdough starter finally died and I'm weirdly sad about it

11

evan_dixon67•4d ago

The bakery on 5th in Portland puts shortening in their buttercream and folks line up for it

23

elliotm37•4d ago

My grandma's dinner rolls used to take her all Saturday, now I bang out 4 dozen before work

7

jaken23•4d ago

My uncle said my sourdough starter was 'just flour and water sitting there doing nothing' and now I can't stop overthinking it

26

robin_wright•5d ago

Vent: My grandma laughed at me for weighing flour, then I tried her scoop method for a bake sale

21

jackson.jenny•5d ago

Stopped by a small bakery in Solvang and watched them mix dough by hand for 40 minutes, now I am questioning my whole mixer setup

16

thomas.eva•6d ago

I figured the vinegar in pie crust was nonsense until my crust stopped shrinking

2

jackson.jenny•6d ago

Watched my croissant lamination go from shattery to soft in 3 weeks after one change

18

ryan_clark40•7d ago

Used a scale for my sourdough for 3 years, switched back to cups last month and my loaves got worse

9

the_elizabeth•10d ago

Update: the head baker at my old shop said my loaves were 'too polite' and it took me 3 months to get what she meant

21

xenarobinson•12d ago

Saw a bakery in Portland pre-shape everything at once and leave it sitting out, is that normal?

15

cole_robinson•13d ago

I tried the ice water bath trick for my pie dough and the crust came out worse, what am I missing?

Bakers

c/bakers

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

Feb 20, 2026Public

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