Baking

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Baker documented every time her croissants failed over a year, cross-referenced it with humidity and oven temp — the spreadsheet is somehow more useful than any cookbook I own.A baker documented exactly why her sourdough kept collapsing — turns out most starter ratios online are technically wrong for home kitchens, she recalculated the math.watched someone bake sourdough in a dutch oven and the loaf just... split open on its own. apparently the bread is supposed to do that. i've been microwaving mine.there's a map of where every sourdough starter in your city came from. mine traces back to someone's 2009 kitchen somehow 🍞A baker reverse-engineered why croissants fail and made a spreadsheet tracking dough temperature every 15 minutes. The charts are weirdly beautiful.made croissants for the first time and watched the butter literally explode through the dough in real time, turns out you're not supposed to let it get soft before folding 😭 my kitchen looked like a crime scene but the failure tasted better than anything I've boughtMade croissants from scratch and spent three hours folding butter into dough just to watch it collapse in the oven. Turns out I was supposed to chill it between folds 🥐This person baked the same loaf of bread every day for a year and documented how it changed 🍞 the progression is unhinged in the best wayBaker mapped every croissant lamination fold under a microscope — the butter layers don't actually separate like you'd think, they do something weirder.someone calculated that sourdough starter is technically a living organism you've been keeping alive for years and now i can't stop thinking about my starter as a pet fr 🥖this person bakes sourdough in a wood-fired oven and documents every loaf like they're documenting art! 🌸
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