Pastry & Baking

6,261 topics in this forum

1. Why did my rolls taste "floury"

   By onrushpam, November 24, 2007
   • 4 replies
   • 6.8k views
   • 
   • onrushpam
   • November 24, 2007

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

   By cteavin, December 18, 2013
   • 5 replies
   • 2.4k views
   • 
   • minas6907
   • December 19, 2013

3. Why did this happen?

   By LittleIsland, August 14, 2006
   • 20 replies
   • 4.1k views
   • 
   • LittleIsland
   • September 10, 2006

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

   By BatchCooker, December 7, 2020
   • 4 replies
   • 2k views
   • 
   • BatchCooker
   • December 9, 2020

5. Why does cookie dough need a leavening agent?

   By Sobaicecream, January 26, 2005
   • 7 replies
   • 5.2k views
   • 
   • Sobaicecream
   • January 27, 2005

6. Why does tart dough shrink after baking?

   By mrk, March 7, 2015
   • 15 replies
   • 5.9k views
   • 
   • mrk
   • March 14, 2015

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

   By Shalmanese, December 2, 2011
   • 9 replies
   • 4.7k views
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   • scott123
   • December 3, 2011

8. Why freeze after baking?

   By Eat.Choui, March 7, 2011
   • 15 replies
   • 19.5k views
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   • Karri
   • March 19, 2011

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

   By GlorifiedRice, February 27, 2016
   • 24 replies
   • 5.1k views
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   • GlorifiedRice
   • December 24, 2017

10. Why is my toffee cloudy?

    By scarlett, February 6, 2007
    • 4 replies
    • 4.3k views
    • 
    • scarlett
    • February 8, 2007

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

    By Kim Shook, April 16, 2014
    • 12 replies
    • 3.6k views
    • 
    • Kim Shook
    • April 18, 2014

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

    By gfweb, December 29, 2011
    • 6 replies
    • 8.3k views
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    • Sebastian
    • January 9, 2012

13. Why separate dessert menus? 1 2 3

    By Pan, May 5, 2004
    • 52 replies
    • 11.4k views
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    • foodie52
    • May 15, 2004

14. Why Use fondant? 1 2 3 4 6

    By Mayhaw Man, June 26, 2006
    • 127 replies
    • 33.3k views
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    • ruthie jewell
    • August 3, 2006

15. Why’s my English Toffee sticky?

    By CSY, April 26, 2007
    • 13 replies
    • 21.7k views
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    • nduran
    • June 19, 2007

16. Wilbur chocolate

    By gbbaker, September 13, 2011
    • 1 reply
    • 2k views
    • 
    • Sebastian
    • September 14, 2011

17. Wild Cherries

    By rooftop1000, September 2, 2007
    • 3 replies
    • 2.9k views
    • 
    • Tri2Cook
    • September 3, 2007

18. Wild Sweets by Duby

    By aidensnd2, May 14, 2008
    • 1 reply
    • 2.2k views
    • 
    • Tri2Cook
    • May 14, 2008

19. Wild Yeast

    By Paul Bacino, August 21, 2011
    • 17 replies
    • 4.6k views
    • 
    • Paul Bacino
    • August 24, 2011

20. Wild Yeast Pain L'ancienne

    By kevinnoe, November 21, 2006
    • 14 replies
    • 6.8k views
    • 
    • Dom W
    • November 26, 2006

21. Will dutch process cocoa ruin my brownies?

    By CanadianBakin', November 30, 2004
    • 13 replies
    • 11.3k views
    • 
    • BROWNSUGA
    • December 15, 2004

22. willpowder adds products to line

    By akwa, June 20, 2006
    • 7 replies
    • 2.6k views
    • 
    • akwa
    • October 2, 2006

23. Wine bottle shaped cake...

    By chocklateer, November 19, 2004
    • 13 replies
    • 8.4k views
    • 
    • chocklateer
    • November 26, 2004

24. Wine in chocolate mousse

    By Zannyrunner, April 30, 2014
    • 5 replies
    • 2.9k views
    • 
    • paulraphael
    • May 2, 2014

25. wine pairing dessert?

    By rebgold, January 20, 2011
    • 17 replies
    • 4.9k views
    • 
    • Lisa Shock
    • January 28, 2011