c/baking-fails-and-wins

Changed my mind on chilling pie crust... and it ruined my Thanksgiving

I always thought chilling pie dough was just an extra step... not really needed. But my Thanksgiving pie crust came out tough and shrunk way too much. After that fail, I tried chilling it for an hour like the recipes say. Now my crusts are flaky and hold their shape... why did I ignore this for so long? It's annoying how one small change can make such a big difference.

2 comments

phoenix_wells•4d ago

Warning: My mom's butter softening trick from the 80s works every time.

I used to microwave butter for cookies and end up with a melted mess. She told me to leave it on the counter overnight like she did, and my dough comes out perfect now. Who else has a family baking hack that beats new gadgets?

3 comments

drew906•4d ago

Unpopular opinion: Your pizza dough needs a fridge day

I used to mix pizza dough and bake it right after. It always came out kind of tough and flat. Last time, I stuck it in the fridge for about 24 hours. I mean, idk, maybe it's just me but the crust was so much better. It got light and had those nice air pockets. If you rush this step, your pizza might be dense and sad. Giving it that extra time turned my usual fail into a win.

2 comments

claireellis•6d ago

Virtual team baking went wrong when my cookies set off the fire alarm

Now my boss questions my life skills.

3 comments

tara56•8d ago

After my neighbor tasted my dry scones...

She suggested brushing them with simple syrup before serving... now they're always moist and everyone asks for the recipe.

3 comments

pathenderson•9d ago

DAE use old yeast and end up with brick bread?

I found some yeast in the back of my pantry... didn't check the date. My dough never rose, and I baked it anyway... ended up with a dense, hard loaf. Now I always test my yeast first.

3 comments

jordan_morgan79•9d ago

Creaming butter wrong gave me pancake cookies. Now I'm stuck on timing.

Made chocolate chip cookies last week. Total fail. They came out flat as pancakes. Figured out I creamed the butter and sugar way too long. Some folks say cream for ages to get air in there. Others say just mix it barely combined to keep things cool. I tried a quick mix next time. Cookies were thicker but a bit dense. So which is it? Long creaming for lift or short mix for control? What's your go-to method?

3 comments

nathan_williams76•9d ago

Pro tip: Let your kid's baking blunder become a kitchen memory

My son swapped baking powder for cornstarch in our muffins last week, and they turned out like hockey pucks. I used to get upset over stuff like that, but now I see it's how they learn and we end up with a good story. What's a time your family's baking fail actually made things better?

3 comments

the_lisa•11d ago

Just realized my new spice rack is the worst thing I've ever bought for my kitchen

I tried to be smart and organized all my baking flours in this cute, clear rack. Big mistake. The whole thing tipped over when I grabbed the rye flour, and now I have a snowstorm of five different flours mixed together on my floor. So much for my 'organized baker' era.

4 comments