top of page
Search

What to Do After a Bad Bake Day (Because It Happens to All of Us) | Episode 97



Every baker—no matter how experienced—has rough bake days.

Whether it’s burnt loaves, flat cookies, or forgetting the salt in twenty loaves of focaccia, we’ve all been there. As a sourdough microbakery owner, those days can feel extra heavy. Especially when you’ve got orders on the line, customers waiting, and high expectations for yourself.


But here’s the truth:A bad bake day doesn’t make you a bad baker.

In this post, I’m sharing exactly what I do when things go sideways. You’ll find practical steps, honest reflections, and mindset shifts that help me recover, learn, and move forward.

Let’s walk through it together.


When the Bake Flops: Feel the Feels First

The first thing I do when something goes wrong?

I give myself permission to feel it. Disappointed. Frustrated. Heartbroken. It’s normal.

What I don’t want you to do is spiral into shame.

Because one failed bake does not undo all your successful ones. It doesn’t erase your progress. It doesn’t mean you’re not cut out for this.


Instead, try reframing the narrative:

  • “That didn’t turn out, but I know how to troubleshoot.”

  • “This is frustrating, but it’s just one data point.”

  • “Every great baker has had a loaf flop.”


The goal is to acknowledge the emotion—but not live there. Then it’s time to figure out what happened.


Identify the Type of Flop

Next, I ask:Was this within my control, or outside of it?


In-Your-Control Factors

If the issue was something I could control, I dig deeper. Here are the most common culprits:

  • Technique

    • Overproofed or underproofed dough

    • Changed flour or water

    • Starter wasn’t acting right

  • Planning & Process

    • Forgot a step

    • Added inclusions too late

    • Didn’t reorder ingredients in time

    • Didn’t check equipment or tools ahead of time

  • Distraction or Fatigue

    • Multitasking

    • Tired and not thinking clearly

    • Rushing through steps


I’ve had days where I forgot to reorder whole wheat flour, or missed the salt in focaccia because I didn’t label it. It happens. But it’s also a chance to improve your systems.


Out-of-Your-Control Factors

Some things you just can’t predict:

  • Equipment failure (like when our temp controller reset itself after a power outage)

  • Weather or humidity that messes with your timing

  • Unexpected interruptions—kids getting sick, power outages, early pickups, etc.


If it’s out of your control, the key is to adapt—not internalize blame.


Ask the Right Questions

Once I’ve pinpointed what went wrong, I walk myself through a few key questions:

  1. What exactly went wrong?

  2. Why did it happen?

  3. Was it process, planning, or technique?

  4. What can I change next time to prevent it?

  5. How do I document that so I don’t forget?


Let’s go back to that focaccia example.

I forgot the salt. Why? Because I ran out and didn’t reorder in time. So when I pre-measured my dry ingredients, salt was missing—but I forgot that it was missing when I mixed the dough the next day.

That dough went straight into the trash.


Now, I use a bright yellow masking tape to label bins when something’s missing or off-plan. That tape says, “Needs salt—add before mixing,” or whatever the note is. That’s how I protect myself from forgetting when life is busy and I can’t rely on memory alone.


Salvage What You Can

Sometimes the bake is unsalvageable.

But other times, there’s something worth saving:

  • Turn flat bread into croutons or breadcrumbs

  • Use dough for pizza crust

  • Offer the product at a discount if it still tastes great but isn’t quite perfect

  • Whip up a new batch if time and ingredients allow


If it’s customer-facing and you can’t fix it in time, offer:

  • A refund or credit

  • A graceful apology

  • Free delivery as a make-good, if appropriate


These moments are hard. But they’re also an opportunity to show your values, your professionalism, and your care.


Document and Learn

Keep notes.

Even if it’s a simple phone note, write it down:

“Starter sluggish, forgot a stretch and fold, humid weather.”

This habit helps build your baking intuition. Over time, you’ll start connecting the dots more quickly between variables and outcomes. You’ll become more resilient, more consistent, and more confident.


Reset Quickly

Don’t let one bad day derail your week.

  • Clean your workspace

  • Feed your starter

  • Make a new plan

  • Try again tomorrow


Momentum is powerful. You can create it with small, intentional steps.


Zoom Out: It’s Just One Day

If you’ve baked 50 times this year and one bake went wrong—that’s 2%. That’s nothing in the big picture.

The best bakers I know—including pros like James Bridges—have said they shoot for 80% success. That means 20% of the time, even they’re adjusting, learning, and troubleshooting.


You’re not alone.

And this doesn’t define you.


Final Thought: Let Every Flop Make You Better

Those bad bake days? They’re part of the journey.

But they don’t get the final word—you do.

  • Feel the feelings, but don’t stay stuck

  • Identify what’s in your control

  • Adapt to what’s not

  • Learn, tweak, and move forward


Maybe we stop calling them “bad bake days” altogether. Maybe they’re just experiences—ones that shape us into better bakers, more thoughtful business owners, and more resilient humans.


And if you needed to hear this today: you’re doing great.You’re learning. You’re growing.And you are absolutely cut out for this.


If this post helped you or you know a baker who’s had a rough day lately, feel free to pass it along. We all need a little encouragement now and then.

And if you want more practical tips, encouragement, and honest behind-the-scenes of microbakery life, be sure to follow or subscribe to The Bread Winner Podcast. New episodes drop every week.


Until next time,Happy baking.

Links to things you might like!





ree

 
 
 

Comments

bottom of page