The things we got wrong
This page is a log of mistakes—wrong measurements, failed techniques, and pages that should never have gone live. It’s the opposite of most ‘About’ pages, which list only what a site does well. Here, you’ll find the things we missed, the methods that broke, and the corrections that followed.
Why publish this? Because a site that only shows its best work is one that hides its risks. If you’re here to learn how to bake, you deserve to know when we got it wrong first—and how we fixed it. That’s the only way to trust what we do right.
Three we had to fix
Not every mistake is worth keeping. But these three were serious enough to change how we work. They’re the ones that stuck—and the ones we won’t repeat.
The log of corrections
- 1Wrong yeast measurements
The first recipe we published for a sourdough starter used grams instead of volume for yeast activation. It worked for us, but readers reported failures when they tried it. The error stood for two months before a reader’s comment pointed it out. We rewrote the method and added a conversion chart. Rudy Rasmussen fixed it.
- 2Mislabeled baking times
A popular recipe for focaccia listed a baking time that was too short for home ovens. Several readers left comments saying their loaves came out undercooked. We caught it when reviewing old analytics and adjusted the time, plus added a note about oven calibration. Rudy Rasmussen spotted it.
- 3Broken dough hydration chart
Our hydration guide for different flours had a typo in the whole wheat percentage, leading to stiff, unworkable dough. It went unnoticed for nearly a year until a reader emailed us directly. We corrected the chart and added a disclaimer about testing adjustments. Rudy Rasmussen updated it.
What those three changed
These mistakes forced us to build new rules: verify every measurement with multiple sources, test every recipe at least twice before publishing, and always credit the person who caught the error.
Rules that came from mistakes
- Double-check all measurements against at least two reliable sources (from the yeast error).
- Test every recipe in a real kitchen before publishing (from the baking time mistake).
- Publish corrections immediately when found, with the name of who fixed it (from the hydration chart).
The people behind this
Rudy Rasmussen is the founder and editor of *Bread Recipes Slice*. If you’ve read the log above, you know they’re the one who fixed the mistakes—and the one who still gets them right. Their background is in home baking, where they learned that even the best recipes need adjustments.
Keeping a public log of corrections isn’t easy. It means admitting when something went wrong, even when it’s embarrassing. But it’s the only way to stay honest—and to learn from every failure. Rudy doesn’t just fix mistakes; they make sure the next person doesn’t have to.
One mistake that never made it here was a batch of cinnamon rolls that turned out too sweet. The recipe was fine, but Rudy overestimated the sugar. They laughed it off with a friend and never published it—just another lesson in why testing matters.
If you find a mistake here, don’t just point it out. Try it yourself, see what goes wrong, and then tell us. That’s how we get better.
There will be a next one
This list isn’t finished. We’ll add more corrections as we find them—and we’ll keep fixing them the same way. If you spot something that doesn’t add up, the contact page is where to let us know.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.