c/baking-fails-and-wins

Am I the only one who thinks sourdough starter discard recipes are OVERRATED?

Last week I tried making those famous discard crackers from a popular blog, and they came out like salty cardboard. Everyone on here RAVES about using every bit of discard, but honestly I think it's just food waste with extra steps. My grandma NEVER used discard, she just tossed it and her bread was PERFECT every time. Has anyone else had bad luck with those trendy discard recipes or is it just me?

2 comments

piper_reed•2d ago

Debate: my aunt swore you have to chill cookie dough for 2 hours minimum, but I tested it against a batch baked right away

The chilled ones spread less and had a chewier texture, but the room temp ones were softer and easier to scoop. Which camp are you in on this one, has anyone else run a side-by-side test?

2 comments

the_jason•2d ago

Tried a meringue in 90% humidity last weekend

Honestly thought I could just wing it with a French meringue during a thunderstorm and it turned into a sticky puddle immediately. Anyone else learned the hard way that weather ruins whipped egg whites?

3 comments

wadecooper•3d ago

Thought sourdough starter discard was just internet hype until my neighbor in Portland showed me her pancake recipe

I never bothered saving my discard for 6 months, always tossed it out. My neighbor Lisa, who bakes like 40 loaves a week, insisted I try her discard pancakes with a splash of vanilla. One Saturday morning I finally tried it and those pancakes were fluffier than anything from a box mix from the store. Has anyone else found a use for starter discard that actually surprised them?

3 comments

hayden466•4d ago

Wasted $40 on a 'professional' piping set that was just overpriced plastic.

Bought a fancy 12-tip piping set from a boutique baking shop in Portland last Saturday, used it once, and two of the tips bent out of shape trying to pipe stiff buttercream - anyone else get burned by overhyped tools?

3 comments

rileyellis•5d ago

Had a week where every single loaf of sourdough I baked came out flat as a pancake, turned out my starter was too cold.

I keep my starter in the garage during winter and after three failed loaves I finally thought to check the temperature, it was barely 60 degrees in there, has anyone else had a sudden baking slump that was just one stupid variable?

2 comments

michaelchen•5d ago

Sifting flour vs. whisking it - does it actually matter for cake texture?

I stopped sifting flour for cupcakes last month and just whisked it hard with the dry ingredients instead, and honestly I couldn't tell a difference in the crumb. Has anyone done a side-by-side test or am I just getting lucky with my results?

2 comments

zarab24•6d ago

The day I figured out my dough was always too sticky because of water temp

I've been baking bread for like two years and always had this problem where my dough was just a sticky mess. Last Tuesday I was at my friend Sarah's house and she mentioned she uses cold water from the fridge instead of tap water. I went home and tried it with a batch of sourdough using 350 grams of flour and it was like a whole different world. Has anyone else had this happen or am I the last person to learn this?

2 comments

phoenix29•7d ago

My mom told me my crumb topping was too 'soggy' and it changed everything about how I make coffee cake

She said it plain as day after I spent 3 hours on a streusel topped blueberry coffee cake. I used to mix melted butter with flour and sugar until it clumped, but she said it came out greasy and flat. So I tried cold cubed butter cut into the dry mix with a pastry blender, and the topping stayed crunchy even the next day. On the flip side, this method takes way longer and my hands ache from the cold butter. Which do you prefer for streusel - the easy melted butter route or the fussy cold butter method? Has anyone found a shortcut that actually works?

3 comments

phoenix29•9d ago

Just realized I've been overmixing my banana bread for years

I watched a video from a bakery in Portland last week where they folded the batter only until the flour disappeared, and I thought they were crazy (I always beat mine till smooth). Tried it with my usual recipe and the loaf came out so much fluffier, not dense like a brick. Has anyone else had a baking habit that took a stranger pointing it out to break?

2 comments

reesemiller•9d ago

That $150 stand mixer attachment I bought is gathering dust in my cabinet

I got talked into buying a pasta maker attachment for my KitchenAid back in March. Cost me $150 and I figured I'd use it all the time since I love fresh pasta. Well, I used it exactly twice. The first batch came out okay but the cleanup took forever with all those little nooks and crannies. Second time I tried it, the dough got stuck and I spent 20 minutes picking it out. Now it just sits there reminding me of $150 I could have spent on good flour and eggs instead. Has anyone else had luck with those attachments or is it just not worth the hassle?

2 comments

zarab24•10d ago

Am I the only one who thinks people overreact to collapsed cakes?

My chocolate cake sank in the middle last Thursday and I just filled the hole with frosting and called it a day. Everyone at dinner said it was the best cake they'd had in months. Has anyone else just rolled with a fail instead of trashing the whole thing?

2 comments

the_logan•13d ago

Hit 100 successful sourdough loaves yesterday and it felt weirdly emotional

I've been tracking my bakes since March 2023 and loaf number 100 came out of the oven looking like a magazine cover. That first loaf was a flat, burnt brick that my dog wouldn't even sniff. Has anyone else hit a random milestone like this and felt way more proud than they expected?

2 comments

gray6•13d ago

My neighbor's sourdough starter comment finally clicked

My neighbor Doris mentioned she lets her starter sit an extra hour before feeding it, and I kinda dismissed it at first. But after three flat loaves last month I tried it and my bread finally got that open crumb I was chasing. Has anyone else had a simple tweak like that totally change their results?

2 comments

rowan2•15d ago

Read that instant yeast expires way faster than I thought...

I was looking at a bag of yeast I've had since last spring and checked the date... it's 9 months past expiration. I used it in my last bread batch and the loaves came out flat and dense. How long do you all keep your yeast before tossing it?

3 comments

loganthompson•15d ago

Best baking week followed by worst baking weekend ever...

Last Monday I nailed three perfect loaves of sourdough for the first time ever after 8 months of trying. Then Saturday I tried to bake cookies and forgot the baking soda, they came out like flat greasy discs. Has anyone else had a streak of wins crash into one huge fail like that?

3 comments

kevin_dixon•15d ago

Tried to make a sourdough starter from scratch 3 times this month, all three turned into weird smelling slime that I had to dump down the garbage disposal.

I followed the King Arthur guide to the letter and kept it in a warm spot but after day 5 it just got this gray liquid on top and smelled like gym socks mixed with old cheese, what am I doing wrong with this thing?

3 comments

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margaret_jackson73•16d ago

My mom told me my pie crust looked like a geology project

She said it was 'tectonically active' and then showed me how to stop overworking the dough... has anyone else gotten feedback from a relative that actually made you a better baker?

3 comments

cameron538•16d ago

Used to cream butter and sugar by hand with a wooden spoon for years

I swore it gave me more control over the texture, but after ruining 3 batches of cookies in one afternoon because my arm gave out, I finally bought a $30 hand mixer. It blends in about 90 seconds instead of 10 minutes of sweating. Has anyone else had a stubborn old habit that just wasn't worth the elbow grease?

2 comments

martin.paige•18d ago

Saw a tip about chilling cookie dough overnight and thought it was overkill until I tried it

Honestly, I always skipped the whole chill-the-dough step for chocolate chip cookies. But last Tuesday I made a batch with some dough that sat in the fridge for 18 hours and the difference was wild. They came out way thicker and chewier without spreading into flat disks. Anyone else have a baking trick they resisted trying for way too long?

2 comments

henry604•18d ago

I was totally wrong about using old baking soda for cookies

For years I thought baking soda was baking soda, no matter how old it was. Then I tried making my grandma's chocolate chip recipe last Saturday with a box that had been sitting in my pantry for over 2 years. The cookies came out flat and dense, like little frisbees. I looked it up and apparently baking soda loses its strength after 6 months to a year. Now I test every new box by dropping a little in vinegar - if it fizzes up right away, it's good. Has anyone else had their baking fail because of expired leavening agents?

2 comments

oliver_wilson49•19d ago

Vent: Hit 50 failed macaron batches before finally getting it right

I mean, I knew macarons were tricky but I didn't think it would take me 50 tries across 4 months to get one edible batch. Every single time something went wrong. Hollow shells, cracked tops, no feet, lopsided shapes. I wasted like 30 eggs just in one week alone. Finally yesterday I got a batch with perfect feet and smooth tops and I almost cried. Has anyone else had a baking project take way longer than you expected?

3 comments

tarag28•19d ago

Pro tip: I spent 10 years creaming butter and sugar wrong

Last month I made cookies and they came out flat and greasy again. A friend watched me and asked why I was using butter straight from the fridge. I always thought cold butter was fine for creaming. Turns out it needs to be room temp soft or you never get enough air in there. Has anyone else had that moment where you realize a basic step was the problem the whole time?

3 comments

nina_johnson86•21d ago

Made my first sourdough starter from scratch, it bubbled over the jar at 3 AM

I left it on the counter thinking it needed more time and woke up to goo all over my kitchen tiles. Anyone else have a starter that acts like a science experiment gone rogue?

2 comments

henry_martinez•22d ago

Debate: should you chill cookie dough overnight or bake right away?

After messing up 3 batches at my sister's Christmas party last year, I'm team overnight chill all the way. But my buddy swears fresh dough gives better spread and texture. Which side are you on and what convinced you?

3 comments