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Bakers - HW Forums

c/bakers

9

tarab54•8h ago

Saw a baker in Asheville pull a tray of croissants at 5am and it hit me why mine keep coming out flat

21

johns18•20h ago

My 71 year old regular asked why I chill my butter before laminating and now I can't stop thinking about it

4

west.alice•1d ago

Dropped my oven temp 25 degrees on a hunch and my sugar cookies finally stopped spreading

-1

sage_perry•1d ago

Watched a baker in Portland dock a loaf for being 5 degrees under, switched to checking temp instead of tapping the bottom

19

thomas_young•2d ago

Ruined a batch of croissants because I proofed them on top of the fridge

15

uma_reed26•3d ago

Serious question, why did nobody tell me my oven runs 25 degrees hot

3

tylerw92•4d ago

My grandma said to chill my cookie dough for 24 hours and I thought she was just being old school

26

jesseb20•5d ago

PSA: Stop baking bread in a cold kitchen and calling it a recipe problem

27

foster.nathan•8d ago

Saw a bakery in Grand Rapids leave their butter out all night and now I'm questioning everything

10

webb.val•10d ago

Cold butter in the mixer vs frozen grated: one batch of biscuits taught me a lesson

16

spencer_ross•11d ago

Tried cold fermenting my dough for 72 hours, got a weird crust

1

nathan_patel•15d ago

That $40 silicon mat ruined my sourdough scoring

14

the_seth•15d ago

Butter temperature debate: counter rest or hot water bath for croissants?

0

taylor929•15d ago

My stand mixer clutch went out mid buttercream, twice in one month

3

ivan211•16d ago

My sourdough starter escaped during a power outage last Tuesday

Bakers

c/bakers

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

Feb 25, 2026Public

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