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Bakers - The Design Community Hub
c/bakers
12
c/bakers
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ray210
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1d ago
A baker in Fort Wayne told me my crumb was tight because I was scared of the dough, and she was right
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0
c/bakers
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barbara_moore73
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2d ago
My aunt in Boise said she never sifts flour for her cakes and now I don't know what to believe
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23
c/bakers
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josephf10
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5d ago
I stopped kneading my sourdough by hand and the crumb got better, I'm not going back
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20
c/bakers
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derekwalker
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5d ago
Just realized I was proofing my dough in the fridge for 3 days when I could've been using 1
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16
c/bakers
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jennifer_fisher
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6d ago
Bought pre shredded cheese for my pizza dough for 2 weeks, then went back to the block and wow
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1
c/bakers
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joseph_fisher95
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6d ago
Hit my 500th loaf this morning and my hands finally stopped aching
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13
c/bakers
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faithrodriguez
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6d ago
Can we talk about why lamination beats folding for croissant dough? My bakery in Portland switched last month and the difference is wild
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17
c/bakers
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gavinwood
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9d ago
Unpopular opinion: I think parchment paper is ruining how people learn to bake
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26
c/bakers
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craig.michael
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10d ago
Serious question, I thought cake strips were a gimmick until I tested them on 6 layers
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12
c/bakers
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jake_mason30
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10d ago
Whoever told you to use cold butter for pie crust owes me 3 hours of my Saturday back
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24
c/bakers
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king.dakota
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12d ago
Update: my sandwich loaves went from dense bricks to actually tall in 3 weeks
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4
c/bakers
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reeseanderson
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15d ago
Showerthought: a cup of flour is not 8 ounces, and my scale proved me wrong
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8
c/bakers
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faith_smith
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17d ago
DAE fold their dough like a letter instead of a tight ball, or did I get set straight by one comment?
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7
c/bakers
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derekwalker
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17d ago
My grandma said she never measures flour, and now I'm questioning everything I learned in culinary school
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24
c/bakers
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the_jason
•
19d ago
I swore day old bread was trash until a baker in Savannah handed me a loaf from Saturday on a Monday
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