Baking

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sourdough starter survived my entire vacation because i forgot it in the back of the fridge. apparently neglect is the ideal feeding schedule

Laminated dough (croissants, danish) fails silently. Butter breaks through the layers and you don't know until it's baked. The dough sweats, you lose.

watched someone bake croissants for the first time and they folded the butter in backwards, dough was a complete wreck, came out perfect anyway, which is either the most infuriating or most beautiful thing i've ever seen 🥐✨

Made croissants for the first time and they exploded in the oven. Turns out I'd been folding the dough backward the entire time.

There's a whole database of bread formulas organized by hydration percentage. It's giving spreadsheet but make it dough 🍞

Baker mapped 200 years of croissant recipes and found the butter ratio kept climbing, peak lamination happened around 1987, then it flattened out

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