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c/bakers

21

simontorres•1h ago

My sourdough kept coming out gummy until I started weighing my water at 90 degrees

8

christopher385•15h ago

Vent: my bench scraper was doing more harm than my proofing all along

24

nora535•2d ago

Serious question, did adding citric acid to my sourdough starter kill my rise or was it already dead?

27

maxm50•4d ago

The croissant class in St. Paul that broke my 4 year habit of proofing overnight

13

lewis.charlie•6d ago

Shoutout to the $3 dough scraper I almost didn't buy at the restaurant supply place in Akron

1

lee.jake•6d ago

Shoutout to the Saturday rush that almost broke me, 14 dozen croissants in 4 hours

6

kai_west•8d ago

Serious question, is a 12 cup food processor actually worth it over hand chopping nuts?

17

the_simon•8d ago

I finally get why my grandma weighed flour on a little scale, and it only took 6 months of dry biscuits

22

gibson.sean•10d ago

My old boss at the bakery in Boise said to weigh my flour, and I finally did it

17

barnes.brian•10d ago

My 74 year old neighbor in Tulsa saw my bench scraper and asked why I wasn't just using a butter knife

9

claire_fisher41•10d ago

Rant: switched from a glass pie dish to a cheap $8 aluminum pan and my crust finally stopped sagging

13

mason_ward•10d ago

My grandma told me to stop kneading my dough so much and I almost didn't listen

7

the_fiona•11d ago

Stopped proofing my sourdough in the oven after a tip from a guy at the farmers market in Tulsa

4

nora_baker•12d ago

Blew $80 on a used commercial mixer last spring and I'm still not sure if it saved me or scammed me

2

skylerc86•13d ago

Saw a shop in Portland cold proof everything at 50F and I'm never going back

Bakers

c/bakers

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

Feb 21, 2026Public

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