I was reading an old baking forum from 2008 and saw someone mention their 40 year old starter named Bertha. Made me think about how my grandma had the same starter since the 60s and I always thought it was just a fussy old jar. But after that conversation I went and asked her about it and she told me it survived a move from Chicago to Detroit in 1972. Anyone else have a family starter that's been passed down with a story attached?
I picked up a starter from a booth at the Portland farmer's market last weekend because the guy selling it was SO enthusiastic about his "heirloom blend." Got it home, fed it exactly like he said, and by Tuesday morning the thing was bubbling over my counter like a science experiment gone wrong. I woke up at 5 AM to a sticky mess all over my kitchen island and a sour smell that took two days to air out. Turns out his instructions were for a cold kitchen in winter, not my warm apartment in July. I had to scrape dried starter off my recipe books and my phone case. Now I keep any new starter in the garage for the first few days until I know how it acts. Has anyone else gotten a starter that went totally rogue on them?
I always let my butter sit out before making pie dough because I thought softer was easier, but after 3 gummy crusts in a row I tried it fridge-cold and the difference was night and day. Has anyone else had a basic tip like that completely change their baking game?
I was at a farmer's market last Saturday and heard a girl maybe 25 tell her friend she'd never try sourdough because it's too much effort for bread. It got me thinking about how things have changed. Back when I started baking 30 years ago, we didn't have instant yeast packets or bread machines, you just learned to work with what you had. My first starter took a good 2 weeks to get right and I ruined at least 3 loaves before I figured out the timing. Anyone else feel like we've lost some patience for the slow stuff in baking?
Went down to Allegheny Bread Company last week and saw this massive brick oven that's been running since before my dad was born. The crust on their loaves has this smoky flavor you just can't get from electric ovens... has anyone else noticed a difference baking with older equipment?
I was getting sick of soggy bottom crusts on my fruit pies for years. Then I started tossing the fruit with a tablespoon of cornstarch before filling the shell. It thickens the juices without changing the flavor at all. Has anyone else found a better way to keep pie bottoms from getting wet?
Had a chat with an old baker at the farmers market last weekend. He asked if I was using tap water straight from the faucet. Turns out the chlorine in city water can kill your starter if you don't let it sit out overnight first. I've been struggling with flat loaves for like 6 months and it was just my water this whole time. Has anyone else dealt with this or am I the only one who didn't know?
Some older lady at the farmer's market bought my apple pie and came back the next week. She said the crust was like a cracker, not flaky. I was using ice water but I never bothered to chill my butter enough. Now I cube the butter and throw it in the freezer for 15 minutes before cutting it into the flour. Makes a huge difference in how tender the crust turns out. Anyone else get specific complaints that actually helped your baking?
I was selling my loaves at the Saturday market in Greenville when this older woman told her friend that sourdough comes down to just flour, water, and patience. She said most folks overthink it. That got me thinking I probably complicate things with fancy starters and timers. Has anyone else simplified their routine and gotten better results?
I was rushing a pound cake last Saturday and dumped all three cold eggs in at once, and the batter curdled so badly I had to toss the whole thing and start over. Has anyone else learned this the hard way or am I the only one who thought it was just a myth?
I was watching a video from a bakery in Portland and the baker said if your egg wash is fridge cold it won't spread right on the dough. I always just cracked an egg straight from the fridge and whisked it up. He said it should sit at room temp for at least 15 minutes before brushing. I tried it on my last batch of croissants and the color came out so much more even and shiny. No more splotchy spots where the wash was too thick or thin. Has anyone else noticed a big difference from something as simple as temperature?
I spent almost a year making sourdough that came out flat and dense every time. I kept adding more water because I thought hydration made it airy. Then a baker at my local shop in Portland looked at my dough and said 'that's soup, not dough.' She told me to drop from 80% hydration to 65% and my loaves finally got that open crumb I wanted. Has anyone else been adding too much water and making their bread worse?
I was making a double batch of chocolate chip cookies for a bake sale and noticed my dough looked grainy instead of smooth. Turns out my butter was too cold even after sitting out for an hour, so the sugar never properly dissolved. I spent 6 months wondering why my cookies were flat before I finally tested the butter temp with a thermometer and saw it was 58 degrees. How do you guys check if your butter is actually at room temp without overthinking it?
I spent a good 4 hours watching YouTube tutorials to figure out why my scones came out like hockey pucks, and it turned out I was mixing for way too long, like 2 minutes instead of just 20 seconds, anyone else struggle with overworking dough?
I used to always use cold butter straight from the fridge for my croissants and danishes, like I was taught 5 years ago in a class. But about 3 months ago I switched to letting it sit out for maybe 10-15 minutes before incorporating it into the dough. The difference in how evenly it layers and how much less it tears during folding is pretty wild. For the bakers here who make laminated stuff regularly, do you stick with firm cold butter or let it soften a touch before starting?
I kept getting dough that was flat and didn't have that bakery chew. After reading a blog post from a pizzeria in Portland, I stuck my dough in the fridge for 48 hours instead of letting it rise on the counter. The bubbles were way bigger and the crust came out with actual structure. Has anyone else had better luck stretching cold dough compared to room temp stuff?
I stopped into a little French place called Bouchon on a road trip last spring and watched their baker work for 20 minutes. Turns out I was slashing my dough way too shallow, only about an eighth of an inch deep, when they go a full half inch on theirs. Has anyone else had a random shop visit totally change their technique like that?
I've been baking sourdough out of my apartment for about 14 months now and I just crossed 500 loaves sold to neighbors and friends. Never thought a hobby would turn into actual numbers like that, but word of mouth really took off after I started giving samples at the farmers market. Has anyone else hit a random milestone that made you stop and realize this is more than just a hobby lol?
I used to knead all my bread dough by hand for years, thinking it gave me better control. Last month I finally borrowed my neighbor's KitchenAid and tried it for a batch of sourdough, and honestly the texture came out way more consistent. Anyone else have a tool they avoided for ages but now swear by?
I was making 8 pies for a church fundraiser last Saturday and ran out of butter halfway through. In a panic I grabbed a tub of vegetable shortening from the back of my pantry and just used it 1 for 1. The crust came out flakier than any butter crust I ever made and nobody at the fundraiser even noticed the difference. Has anyone else tried this swap or am I just late to the party?
I grabbed a batch of butter from Cedar Creek Creamery near Portland last week because everyone raves about it. Used it in my standard laminated dough at 82% hydration and the layers just didn't hold, it was like a puddle of grease on the sheet pan. Learned that the butterfat content was around 80% instead of the 84% I usually get from Plugrá, so the extra moisture wrecked the lamination. Has anyone else had trouble using local butters in high temp baking like this?
I was picking up flour at The Bakers' Shelf last Saturday and overheard this woman telling the cashier that sourdough is just a fad and she's tired of seeing it everywhere. I didn't say anything then but it's been bugging me. I've been maintaining my starter for 8 years, through weather changes and a move across state lines. It's not about being trendy for me, it's about making bread that actually tastes like something. Commercial yeast loaves are fine for sandwiches but they don't have that tang or that chewy crumb you only get from a properly fed starter. I don't care if 50 people in my town start a sourdough phase and quit after a month. That doesn't make my method any less valid. Anyone else get annoyed when people dismiss a technique just because it's popular right now?
Last Saturday I had 50 loaves of sourdough to crank out for the farmer's market downtown. Halfway through batch three, my KitchenAid started smoking then just stopped. Had to hand-knead the rest which took forever and wrecked my shoulders. Anyone else had a mixer fail at the worst possible time?
I used to just grab those little packets of active dry yeast at the grocery store for my weekly loaves. But my friend in Portland sent me some of her 10 year old starter and now I'm feeding it every 12 hours like a pet. The crust is way crunchier and the inside has those big airy holes I could never get before. Has anyone else noticed their oven spring changed when switching to a natural starter?