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Bakers - Librear

c/bakers

9

drew_grant52•12h ago

Chose between a $9 tin of yeast and a $2 pack of the same stuff, and the cheap one won

10

robert_jones•21h ago

Update: A retired baker in Tulsa told me my crumb was gummy because I was cutting too soon

6

leo603•1d ago

TIL my old bakery mentor was right about proofing dough in the fridge overnight

3

allen.quinn•3d ago

Why does everyone insist you need a stand mixer to make good bread?

6

cora_perez•5d ago

Can we talk about the 80 year old deck oven at the Little Rock bakery I toured?

-1

hart.tara•5d ago

Serious question, I put my dough in the fridge for 3 days by accident and the crust came out way better

23

henry_hernandez•5d ago

My grandma told me my bread was 'polite' and I've been chasing that insult for 6 months

1

the_river•6d ago

PSA: I quit freezing my butter for laminating dough after a guy in Portland showed me his bench

27

abbyl49•9d ago

Vent: The bakery on 5th in Canton puts salt in their buttercream and I can't stop thinking about it

18

ivan230•9d ago

My grandma watched me shape rolls and said I was doing it backwards

18

harper254•10d ago

Vent: everyone says low and slow for sourdough but my 3 day cold proof made mush

5

joel_adams79•12d ago

Shoutout to the 20 minute autolyse, I was wrong about rushing dough

10

grant130•13d ago

Serious question, does anyone else weigh flour by the gram now instead of scooping with a cup?

1

gracem90•15d ago

The head baker at my shop said 'weigh your flour, not your feelings' and I think about it every single batch

12

pat_park52•16d ago

My stand mixer died mid batch on Saturday, and the hand mixer fix worked better than expected

Bakers

c/bakers

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

Feb 25, 2026Public

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