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Bakers - Librear

c/bakers

23

evah40•2d ago

TIL my 4th batch of sourdough finally hit 78% hydration and I stopped treating wet dough like a mistake

-1

nathanrobinson•2d ago

Tried the ice water bath trick on my pie dough and got crackers instead

28

green.jessica•4d ago

The old baker down the street said my dough was overproofed and I brushed it off for 2 years

8

anthony_wells•6d ago

Vent: I picked a cheap stand mixer over a used Hobart and I still kick myself

34

faithj10•6d ago

Appreciation post: the 20 minute bench rest I kept skipping made my sourdough actually open up

20

wyatt513•6d ago

PSA: weighing your flour in grams fixed my dry biscuits on the first try

1

charles318•8d ago

Showerthought: the $24 jar of "artisan" starter I ordered online was just flour and water with a fancy label

25

hall.quinn•9d ago

I quit weighing flour for sandwich loaves and honestly the bread got better

2

allen.quinn•10d ago

Unpopular opinion: the bread at the farmer's market in Ann Arbor looked better than it tasted

22

the_logan•10d ago

I finally quit guessing my dough temp and started using a $12 instant read

16

drew791•11d ago

I quit using a stand mixer for all my bread dough and went back to hand kneading, and my loaves got better

18

john648•12d ago

Pro tip: stop chilling your cookie dough overnight, a baker at the Dayton farmers market set me straight

9

drew_grant52•13d ago

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

10

robert_jones•14d ago

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

6

leo603•14d ago

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

Bakers

c/bakers

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

Feb 25, 2026Public

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