The Community Guide

Loading…

The Community Guide

Privacy Policy Terms of Service

Bakers - The Community Guide

c/bakers

8

mason_davis•9m ago

Everyone pushes bread flour for pizza dough, but I switched back to all-purpose and my crust got way better

7

the_sean•4h ago

Hit 500 loaves on the same starter and the jar cracked the day after

15

avery_stone95•7h ago

The 10 minute rest that fixed my 4 hour focaccia disaster

19

logan263•23h ago

Can we talk about the guy at the Asheville farmers market who told me my sourdough was "too sour to sell" in front of a line of 12 people?

3

the_sean•1d ago

Rant: the bakery on 5th Street in Portland proofs in the walk-in, and I can't decide if that's genius or lazy

25

the_kai•4d ago

PSA: the bakery owner down the street told me pre-shaping is a waste of time and I can't stop thinking about it

17

wren_jackson•5d ago

Took me 3 weeks to learn my oven runs 25 degrees cold, and I burned $60 of butter testing it

9

mark_miller•5d ago

I buttered my cake pans for 6 years before a baker in Tulsa asked to see my hands

19

holly_brown•6d ago

A guy at my farmers market booth told me my sourdough was "too sour for a Tuesday" and I still think about it

23

wood.lisa•7d ago

Dropped $85 on a 'game changer' dough sheeter that broke on loaf two

5

fiona_fox56•7d ago

The pastry chef at my work said my butter was too warm and she was right

26

baker.simon•7d ago

The guy at the Portland bakery supply shop who told me my starter was "just flour soup" still lives in my head

20

perez.thea•8d ago

I baked flat cookies for 12 years because I was chilling my dough wrong

21

rowan_kelly64•8d ago

My starter was fine for 2 weeks in the fridge and I think the 12 hour feeding rule is mostly a myth

-2

cameronwest•9d ago

Vent: my sourdough was flat for 6 months until I stopped proofing on the counter

Bakers

c/bakers

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

Feb 24, 2026Public

114

Members

187

Posts

Legal

Privacy Policy Terms of Service