Colleagues fought over the crooked croissants I almost tossed.
I was finishing up a carrot cake for a party. My buddy came over early and saw the bowl of frosting. He thought it was a cheesy dip for snacks. Without asking, he took a tortilla chip and scooped some up. The look on his face when he tasted the sugar was hilarious. Now he always checks before digging into my kitchen creations.
I baked a whole batch using only almond flour thinking it would be better. I feel like it makes things too dense and sandy, not worth the extra cost. What's a swap that never worked for you?
I was baking a loaf last weekend and my starter went bad after a few days. My grandma just had a jar of flour and water on her counter that lasted for years. Now every blog post says to feed it with exact times and types of water. It's confusing me because her bread always tasted great without all that. Did something shift with how flour is processed now? I miss when baking felt more about feel than rules. Maybe I need to stop worrying and just let it sit like she did.
I stopped by the family-run spot on Elm Street yesterday to grab a loaf. The owner casually mentioned they use a pan of water in the oven for the first few minutes. Tried it this morning with my basic white loaf, and the crust came out perfectly crisp. It's such a simple fix for my usual soggy tops. What other easy oven hacks do you use?
People act like scales are a must, but I've never used one and my cakes are always fluffy. Just baked one that disappeared in minutes.