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Rigidtalk

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Bakers - Rigidtalk

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21

thomas784•2h ago

Wasted $85 on a proofing basket setup when a $4 bowl and a towel did the same thing

34

rivera.holly•1d ago

Can we talk about how I used to proof everything on the counter and now I use the fridge?

20

jason958•3d ago

My sourdough starter was dead for two months and I didn't know it

4

richard610•3d ago

Showerthought: my oven died mid rush on a 200 cupcake wedding order and I finished them in a toaster oven

16

terry_walker•5d ago

Am I the only one who thinks a cold butter block ruins pie crust, not the flour

20

miawalker•6d ago

My sourdough starter went from flat and dead to doubling in 4 hours after I switched one thing

22

ryanhayes•6d ago

PSA: I quit kneading my dough on the counter and started doing it in the bowl, and my forearms stopped aching after 2 weeks

26

abbyd36•9d ago

A retired baker in Tulsa told me my butter was too cold, and she was right

23

rosel83•11d ago

Update: I was sure cake strips were a gimmick, then a lady in Fresno handed me hers at a class

18

ninah10•12d ago

Hot take: I was wrong about sifting flour, a 70 year old baker at the farmers market set me straight

7

christopher_kim•12d ago

Switched from measuring cups to a $22 kitchen scale and my cookies finally stopped spreading

6

wyattmitchell•13d ago

Learned more about my starter in 10 days of weighing every feed than in 2 years of eyeballing

21

jake_taylor•14d ago

My sourdough starter died after I left it in the fridge for 3 weeks

31

quinn582•16d ago

Butter vs shortening in pie crust, and anyone still using shortening is just wrong

16

christopherj63•17d ago

Hit 500 loaves on my $80 bread machine and the 500th one was the worst looking of them all

Bakers

c/bakers

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

Feb 24, 2026Public

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