The things we got wrong
This is a log of mistakes we made—pages that never should have gone live, numbers we got wrong, and methods that failed in real kitchens. It’s not a list of virtues, but a way to show how we learn.
A site like this would never publish its own corrections unless it kept them. That’s the only proof we can give: we don’t just say we fix things, we show the ones we did.
Three we had to fix
Three failures stand out: the first was a recipe that relied on a baking time no one could replicate, the second a mislabeled ingredient that went unnoticed for months, and the third a guide that assumed a tool most home bakers don’t own.
Each was caught by readers—sometimes days after publishing—and each needed a public correction.
How we found and fixed them
- 1The 45-minute loaf that never rose
A sourdough recipe claimed a 45-minute bake time, but every tester’s oven took 75 minutes or more. The error stayed up for two weeks before a reader’s comment exposed it. We pulled the page, rewrote the instructions with a time range, and added a note about oven variations. Jerome Prescott fixed it.
- 2The salted butter that wasn’t
A brioche recipe called for ‘salted butter’ but used unsalted in the test kitchen. The mistake slipped through because the flavor difference was subtle. A reader in Germany pointed it out after their loaf tasted bland. We corrected the ingredient list and added a tasting note. Jerome Prescott caught it.
- 3The stand mixer ‘essential’
A guide to homemade pasta insisted on a stand mixer, even though hand-rolling works just as well. A reader without one flagged it as misleading. We rewrote the section to list alternatives and marked the mixer as optional. Jerome Prescott updated it.
What those three changed
Those three failures forced us to add checks before publishing: a second tester for baking times, a cross-reference for ingredients, and a ‘tools needed’ section that lists what’s optional. The log itself became part of the process—now, every correction gets added here, so readers see how we improve.
Rules that came from mistakes
- Always test baking times with at least two ovens (from the 45-minute loaf failure).
- Double-check ingredient labels against what was actually used (from the salted butter mistake).
- Assume readers won’t have every tool—list alternatives (from the stand mixer guide).
The people behind this
Jerome Prescott is the founder and editor of *Bread Recipes Bin*. You’ve already met them through the mistakes they fixed—this is the only way to introduce someone who writes about their own errors.
Keeping this log isn’t just about transparency; it’s about proving that even the best recipes start with a failure.
The kind of person who keeps a list like this is someone who remembers the first time they burned a loaf and still laughs about it. They’re the one who writes ‘version 2’ in the margins of their notes, who knows a correction is better than a lie.
It’s uncomfortable to admit mistakes, but it’s how trust is built.
Jerome’s smallest failure wasn’t public: a batch of cinnamon rolls that collapsed in the oven because the yeast was old. They ate them anyway, sticky and flat, and decided that was the first real lesson—sometimes the mistake is the point.
If you find something we got wrong, don’t just tell us. Try fixing it yourself, then send us your version. The contact page is where to start.
There will be a next one
This list isn’t finished. If you spot a wrong number, a broken method, or a page that should never have gone out, let us know. The next correction might be yours—and it’ll go in the log too. Start on the contact page.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.