Pastry & Baking

6,278 topics in this forum

1. Why freeze after baking?

   By Eat.Choui, March 7, 2011
   • 15 replies
   • 19.3k views
   • 
   • Karri
   • March 19, 2011

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

   By GlorifiedRice, February 27, 2016
   • 24 replies
   • 4.9k views
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   • GlorifiedRice
   • December 24, 2017

3. Why is my toffee cloudy?

   By scarlett, February 6, 2007
   • 4 replies
   • 4.2k views
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   • scarlett
   • February 8, 2007

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

   By Kim Shook, April 16, 2014
   • 12 replies
   • 3.4k views
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   • Kim Shook
   • April 18, 2014

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

   By gfweb, December 29, 2011
   • 6 replies
   • 8.1k views
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   • Sebastian
   • January 9, 2012

6. Why separate dessert menus? 1 2 3

   By Pan, May 5, 2004
   • 52 replies
   • 10.8k views
   • 
   • foodie52
   • May 15, 2004

7. Why Use fondant? 1 2 3 4 6

   By Mayhaw Man, June 26, 2006
   • 127 replies
   • 31.9k views
   • 
   • ruthie jewell
   • August 3, 2006

8. Why’s my English Toffee sticky?

   By CSY, April 26, 2007
   • 13 replies
   • 21.2k views
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   • nduran
   • June 19, 2007

9. Wilbur chocolate

   By gbbaker, September 13, 2011
   • 1 reply
   • 1.9k views
   • 
   • Sebastian
   • September 14, 2011

10. Wild Cherries

    By rooftop1000, September 2, 2007
    • 3 replies
    • 2.8k views
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    • Tri2Cook
    • September 3, 2007

11. Wild Sweets by Duby

    By aidensnd2, May 14, 2008
    • 1 reply
    • 2.1k views
    • 
    • Tri2Cook
    • May 14, 2008

12. Wild Yeast

    By Paul Bacino, August 21, 2011
    • 17 replies
    • 4.5k views
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    • Paul Bacino
    • August 24, 2011

13. Wild Yeast Pain L'ancienne

    By kevinnoe, November 21, 2006
    • 14 replies
    • 6.6k views
    • 
    • Dom W
    • November 26, 2006

14. Will dutch process cocoa ruin my brownies?

    By CanadianBakin', November 30, 2004
    • 13 replies
    • 11.1k views
    • 
    • BROWNSUGA
    • December 15, 2004

15. willpowder adds products to line

    By akwa, June 20, 2006
    • 7 replies
    • 2.5k views
    • 
    • akwa
    • October 2, 2006

16. Wine bottle shaped cake...

    By chocklateer, November 19, 2004
    • 13 replies
    • 8.1k views
    • 
    • chocklateer
    • November 26, 2004

17. Wine in chocolate mousse

    By Zannyrunner, April 30, 2014
    • 5 replies
    • 2.8k views
    • 
    • paulraphael
    • May 2, 2014

18. wine pairing dessert?

    By rebgold, January 20, 2011
    • 17 replies
    • 4.6k views
    • 
    • Lisa Shock
    • January 28, 2011

19. Wine With Chocolate 1 2 3

    By Kerry Beal, February 19, 2007
    • 52 replies
    • 6.2k views
    • 
    • aguynamedrobert
    • March 24, 2007

20. Wine, Vodka and Chocolate Tasting

    By rio marie, December 10, 2008
    • 8 replies
    • 2.3k views
    • 
    • chiantiglace
    • December 19, 2008

21. winter fancy food show

    By kimmiq, September 25, 2019
    • 6 replies
    • 1.2k views
    • 
    • Chocolot
    • September 27, 2019

22. Work Log: Structural cakes 1 2 3

    By hac, July 14, 2009
    • 51 replies
    • 13.9k views
    • 
    • prasantrin
    • November 27, 2009

23. Workflow for molded chocolates in small restaurant

    By JesseK, February 4, 2017
    • 1 reply
    • 1.6k views
    • 
    • pastrygirl
    • February 4, 2017

24. Working Cleanly in the Chocolate Kitchen 1 2 3

    By digigirl, September 2, 2008
    • 54 replies
    • 11.5k views
    • 
    • stuartlikesstrudel
    • September 27, 2012

25. Working lights on a cake

    By JeanneCake, August 16, 2006
    • 9 replies
    • 5.4k views
    • 
    • JeanneCake
    • August 20, 2006