c/baking-fails-and-wins

My aunt in Phoenix swore by using a full cup of butter in her chocolate chip cookies, and I finally tried it.

She said it was the secret to them being chewy, but my first batch spread into one giant, greasy puddle on the sheet. I cut it back to 3/4 cup like my usual recipe and they came out perfect. Has anyone else had a family baking tip totally backfire on them?

PSA: The bakery on 5th Ave is selling rock-hard bagels as 'artisanal'

I went there yesterday morning and paid $4 for a bagel that could have doubled as a hockey puck. The cashier just shrugged when I pointed it out, saying 'that's how they come out of the oven.' Has anyone else had a total fail from a place that should know better?

My sourdough starter finally worked after 2 weeks of flat loaves

Changed my feeding ratio to 1:2:2 and kept it in the oven with the light on. The crust was perfect and it actually had those big holes inside. What's your go-to trick for a stubborn starter?

I thought the 'add a splash of vinegar to your pie crust' tip was just old wives' tale stuff, but my apple pie last weekend was the flakiest I've ever made.

Shoutout to my boss who tried my flat cake and still gave helpful tips

Soft butter made my cookies way better

My cookies used to spread out way too much. They would be thin and crunchy all over. I read that butter needs to be at room temp to cream right with sugar. So I let it sit on the counter for a bit before I start. Last time, I did this and the cookies were thick and chewy. My kids actually fought over the last one. Try it if you have the same problem.

I tried baking sourdough in a rental and now we're split

Some of us think changing recipes for different ovens is a neat test, others say it's a waste of good flour. My bread was part raw, part burnt. What do you think?

My block's annual bake-off feels totally different now

We used to just throw together whatever we had and laugh about the lopsided cakes. Now folks bring these perfect, Instagram-ready pastries that hardly get eaten because everyone's too busy taking photos. I baked a simple apple crumble this year, and it was the first thing to disappear, which says something.

Store-bought crust was the star of my potluck pie

Many home bakers insist that pie crust has to be handmade to taste good. I was short on time and grabbed a ready-to-use one from the store. At the potluck, my peach pie got more compliments than the fancy homemade versions. I believe good results matter more than how you get there. It was pretty funny watching people rave about my 'effortless' baking skill.

My sister and I clash on baking times for muffins.

She underbakes for gooey centers, I bake till golden... who's right?