Some people...

[conuly]

I'm looking up banana bread recipes, and reading this apparently serious complaint from somebody who thought the bread would be "too mushy" because it was "more like a batter than a dough" so they added more flour and yeast "just in case". And then it came out bad.

Well, yes. Because quickbreads aren't bread! Which the recipe author bothered to spell out at the top, so there's really no excuse.

Comments

[james]

Oh for pete's sake.

[greghousesgf]

forehead slap

[kengr]

Obviously this person has never *had* banana bread....

[conuly]

Or baked any. Which, fine, if you've never made a quickbread you might not realize that it doesn't require yeast, got it - buuuuuuut this recipe is very clear on that point, and there isn't *that* much chatter before the recipe itself, they could've read it.

[conuly]

There's a level of self-absorbed ignorance that just can't be justified.

[elf]

All The Comments on Every Recipe Blog

“I didn’t have any eggs, so I replaced them with a banana-chia-flaxseed pulse. It turned out terrible; this recipe is terrible.”

“a warning that if you cook this at 275°F for three hours instead of at 400°F for twenty-five minutes its completely ruined. do you have any suggestions?”

[conuly]

*snrk*

[wendelah1]

The parody comments aren't much of an exaggeration. Recipe comments are special.

[fuzzyred]

I have had moments like that, when baking something for this first time, where I go "Is it supposed to look like that?" But usually I leave it alone and hope for the best. Changing things will obviously change the recipe so it's always good to follow it the first time. Changes are for after you see how the recipe behaves.

[offcntr]

Since the pandemic, everybody's a bread expert...

Engineering Maxim:

[nodrog]

“You can make a system foolproof, but you cannot make one that is proof against fools.”