If you love working with dough, pastries, and bread, a baker career could be perfect. What do you want to know about getting started?
The best early win for me was treating ‘temperature as an ingredient’ — use an instant-read thermometer and aim for a final dough temp around 75°F/24°C by adjusting your water. It beats watching the clock and makes proofing predictable; if you prefer a different angle, baker’s percentages help a ton: https://www.kingarthurbaking.com/learn/guides/bakers-percentage. Want the quick water-temp formula I use?