Pastry & Baking

6,252 topics in this forum

1. Wild Sweets by Duby

   By aidensnd2, May 14, 2008
   • 1 reply
   • 2k views
   • 
   • Tri2Cook
   • May 14, 2008

2. Wild Cherries

   By rooftop1000, September 2, 2007
   • 3 replies
   • 2.6k views
   • 
   • Tri2Cook
   • September 3, 2007

3. Wilbur chocolate

   By gbbaker, September 13, 2011
   • 1 reply
   • 1.7k views
   • 
   • Sebastian
   • September 14, 2011

4. Why’s my English Toffee sticky?

   By CSY, April 26, 2007
   • 13 replies
   • 18.4k views
   • 
   • nduran
   • June 19, 2007

5. Why Use fondant? 1 2 3 4 6

   By Mayhaw Man, June 26, 2006
   • 127 replies
   • 27.4k views
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   • ruthie jewell
   • August 3, 2006

6. Why separate dessert menus? 1 2 3

   By Pan, May 5, 2004
   • 52 replies
   • 8.8k views
   • 
   • foodie52
   • May 15, 2004

7. Why not add lecithin to home baked bread to retard staling?

   By gfweb, December 29, 2011
   • 6 replies
   • 7.3k views
   • 
   • Sebastian
   • January 9, 2012

8. Why let pastry cream filling sit in pie shell overnight?

   By Kim Shook, April 16, 2014
   • 12 replies
   • 2.5k views
   • 
   • Kim Shook
   • April 18, 2014

9. Why is my toffee cloudy?

   By scarlett, February 6, 2007
   • 4 replies
   • 3.6k views
   • 
   • scarlett
   • February 8, 2007

10. Why is Julia Usher not mentioned anywhere on eGullet?

    By GlorifiedRice, February 27, 2016
    • 24 replies
    • 4.1k views
    • 
    • GlorifiedRice
    • December 24, 2017

11. Why freeze after baking?

    By Eat.Choui, March 7, 2011
    • 15 replies
    • 18.5k views
    • 
    • Karri
    • March 19, 2011

12. Why does the quantity of yeast in a bread dough matter?

    By Shalmanese, December 2, 2011
    • 9 replies
    • 3.7k views
    • 
    • scott123
    • December 3, 2011

13. Why does tart dough shrink after baking?

    By mrk, March 7, 2015
    • 15 replies
    • 4.7k views
    • 
    • mrk
    • March 14, 2015

14. Why does cookie dough need a leavening agent?

    By Sobaicecream, January 26, 2005
    • 7 replies
    • 4.5k views
    • 
    • Sobaicecream
    • January 27, 2005

15. Why do you need to let bread cool down before slicing it?

    By BatchCooker, December 7, 2020
    • 4 replies
    • 866 views
    • 
    • BatchCooker
    • December 9, 2020

16. Why did this happen?

    By LittleIsland, August 14, 2006
    • 20 replies
    • 3.3k views
    • 
    • LittleIsland
    • September 10, 2006

17. Why did the sugars in my rum crystallize and fall out?

    By cteavin, December 18, 2013
    • 5 replies
    • 2k views
    • 
    • minas6907
    • December 19, 2013

18. Why did my rolls taste "floury"

    By onrushpam, November 24, 2007
    • 4 replies
    • 5.6k views
    • 
    • onrushpam
    • November 24, 2007

19. Why Did My Cake Layers Separate?

    By Gruzia, June 9, 2006
    • 7 replies
    • 4.8k views
    • 
    • Gruzia
    • June 9, 2006

20. Why cream of tartar for egg whites and not another acid?

    By Shalmanese, July 26, 2012
    • 7 replies
    • 5.2k views
    • 
    • auzzi
    • July 29, 2012

21. Why can't we just do things the easy way

    By Tri2Cook, October 5, 2007
    • 20 replies
    • 3k views
    • 
    • K8memphis
    • October 12, 2007

22. Why can't I make chewy cookies? 1 2

    By Sobaicecream, September 24, 2004
    • 39 replies
    • 5k views
    • 
    • chromedome
    • October 2, 2004

23. Why are tart pans fluted?

    By chef koo, July 13, 2022
    • 6 replies
    • 1.2k views
    • 
    • Katie Meadow
    • July 19, 2022

24. whoopee pie filling

    By coastie, February 23, 2007
    • 7 replies
    • 2.5k views
    • 
    • helenjp
    • February 12, 2011

25. wholewheat bread

    By Lior, March 5, 2010
    • 11 replies
    • 2k views
    • 
    • helenjp
    • March 7, 2010