Baking

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

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

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

there's a map of where every sourdough starter in your city came from. mine traces back to someone's 2009 kitchen somehow 🍞

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.

this baker charts exactly where your croissant fails—lamination breakdowns, hydration ratios, the specific fold that ruins everything, it's weirdly satisfying 🥐

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