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Failure in Bread Baking


I would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to see.

I am experimenting with whole grains and I’ve had plenty of failures. By the time I tweak a formula a million times, I start getting it right and what I learn from that process I pass on to you. So do other bakers, especially with new methods and formulas.

First trial bake (failure):

Later trial bake (success):



So don’t get discouraged, you may need to multiple tweaks as you figure out what flour works, how to shape, learning to tell when a dough is done proofing etc.

Failures are just a path to success and the more you are willing to fail and learn from it, the better baker you will turn out to be. There are many so afraid of failure, that they don’t learn much and they don’t have anywhere near the fun that the rest of us do. So have fun, don’t worry about your failures.

In the photos below, the first one was a failure on my way to tweaking the formula for the second and third photos.
Working with my modified gluten bread:





I’ve been working with more whole grains and it took me a while to get this nice crumb:


It doesn’t happen overnight and there are plenty of failures along the way, especially when you are experimenting or learning a new method… or just starting out. So hang in there and don’t get discouraged, just think of each failure as part of the learning process.


If you want to learn more, consider joining one of my online sourdough baking courses (click on the photo collage) Once you get to the course enter the code: FUNBAKE10 to join any of my online baking courses for only $10.00:

Happy baking everyone! Teresa

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  1. Veronica GreenVeronica Green
    March 23, 2017    

    Hello Theresa.
    I have made the autumn white twice now and I don’t seem to be getting the oven spring you are getting. The bread taste good and very nice crumb but I am trying to get more volumn. I use a metal large mixing bowl as my cover with the bread on the stone. Do you thing the stainless steel is too thin of a cover ?? I am going to try it in a Dutch oven but I am really trying gain success just using my stone.
    Any advice is helpful.

    • April 13, 2017    

      Try underproofing slightly and maybe shaping a bit more firmly. I don’t really know enough about your flour, temperatures, etc to really advise you but the stainless bowl should be just fine to hold in the steam.

  2. margie laughlinmargie laughlin
    February 13, 2017    

    Hi Teresa,
    Ah yes, tweaking 🙂
    I love your whole grain loaf above, can you share what it is?
    I had a pretty good, not great whole grain modified bread. I think my levain was too low.
    What are you finding? Is this a modified gluten loaf?

    • April 13, 2017    

      Hi Margie, it was a ratio of whole wheat with extra added seeds/grains. I am just experimenting for my next course.

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