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Bakers - Guest Forum

c/bakers

0

the_julia•13h ago

Vent: my starter died at 11pm on a Friday before a 60 loaf order and I almost cried

20

taraj11•1d ago

Dropped $85 on a pastry marble slab and it's just a heavy cutting board

26

jasonward•1d ago

Switched my starter from AP flour to rye two weeks ago in my Kansas City kitchen, and the rise time got cut in half

20

mary_wells•1d ago

Tried cake strips on a whim at my sister's place in Akron, and the homemade foil ones beat the $18 silicone set

17

joseph455•3d ago

Switched from a stone to a cheap steel pan for my rustic loaves and I'm not going back

28

noahtaylor•3d ago

My oven door popped open at 6:40am and I caught a tray of croissants with my elbow

18

claire958•3d ago

Heard a guy at the Portland farmers market say sourdough is just flour and water, so why is mine flat?

12

olivia_wilson•4d ago

DAE regret buying a $180 proofing box until they moved to a cold apartment

3

mitchell.terry•5d ago

My wife said a $6 dough scraper from a garage sale in Fresno would outlast my bench knife, and doggone if she wasn't right

14

sageburns•6d ago

Vent: a regular at the bar said my sourdough crumb looked "tight and gummy" so I bumped my bulk ferment by 45 minutes

20

barbaraschmidt•6d ago

Update: switched from a cold butter block to frozen grated butter in my pie dough and it finally stopped shrinking

28

andrew693•7d ago

PSA: check your oven thermometer, mine was off by 40 degrees and ruined a wedding cake order

6

the_kevin•8d ago

Appreciation post: my $12 dough scraper saved a batch my stand mixer would have wrecked

10

jadep41•8d ago

Serious question, my baguettes went from pale logs to golden in 2 weeks and all I changed was the steam pan

4

phoenix_moore4•8d ago

Why does nobody proof their dough at room temp instead of the fridge overnight

Bakers

c/bakers

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

Feb 26, 2026Public

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