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Bakers - Vivisector

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6

wader71•1d ago

My grandmother's sourdough starter died in 2009 and I switched to instant yeast for 11 years before going back

12

violag80•5d ago

Showerthought: That $40 dough scraper I bought in Dallas saved my bakery or just made me lazy?

17

emma_garcia•5d ago

Why does nobody talk about weighing flour instead of scooping it

3

the_robin•6d ago

Watch your sponge, I lost 3 full sheet pans of croissants last Tuesday because of one

11

the_quinn•6d ago

My 20 year old KitchenAid finally died mid batch last Tuesday, and I'm weirdly okay with it

2

emma_wells83•7d ago

The week my 20 year old starter died and I baked 40 loaves with a backup from a friend

6

sarahpark•9d ago

Saw a bakery in Asheville preheat their deck oven for 90 minutes before the first loaf went in

28

cole_murphy•9d ago

Picked a 3 hour poolish over a 12 hour biga for my Saturday bake and only one loaf got a good ear

18

angela_hart•9d ago

My grandma said her 60 year old sourdough starter was mostly hype, then I baked with it

23

young.ryan•9d ago

Vent: spent $40 on those 'oven safe' silicone baking mats that curled up in a 425 degree oven

7

lee689•10d ago

Update: I called the 'cold butter in pie crust' rule garbage for 15 years, then a judge at the Iowa State Fair told me why my crusts kept shrinking

30

the_brian•12d ago

TIL that freezing my butter for 15 minutes before laminating actually works

27

nelson.wren•13d ago

Switched my starter from a wet sponge to a stiff levain and my loaves went from flat to domed in 3 weeks

18

walker.julia•13d ago

Tried freezing my butter for 15 minutes before laminating and the layers finally stopped tearing

8

lee689•13d ago

My butter was too cold and I wrecked a whole batch of croissants, here's what actually worked

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c/bakers

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

Feb 23, 2026Public

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