What's your favourite quick bread?
eGullet Forums » Pastry & Baking
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18h ago
I make a couple of loaves of quick bread each week. My nephew likes it for a portable breakfast and my husband and I have a slice with tea in the afternoon. I've made banana bread, cinnamon swirl, apple, pear... Just looking for something different ..read more
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Bready pop-overs
eGullet Forums » Pastry & Baking
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6d ago
tagging onto the pastries thread . . .   recently at a resto that served "pop-overs" for the (comp) bread course tall fluffy / hollow / yummy towers of "bread" the arrived delayed - I suspect they are baked "on order / demand" bought the baking grid cups . . . tried various recipes . . . almost all "high egg content" no overwhelming success....   any clues on how to get this pix kind of "reaction ..read more
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Mock Pies and Pie Fillings
eGullet Forums » Pastry & Baking
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1w ago
Two of my biggest accounts are transitioning to a nut-free kitchen so we (the bakery) are likely going to follow suit.  It was hard for me to give up making our fabulous peanut butter cheesecake 18 years ago but it was safer to be a peanut-free kitchen when I started the bakery.  And now with so many people avoiding tree nuts due to allergies, I'm looking for things that can stand in for nuts.  I was Today Years Old when I learned about Oatmeal Pie as a stand-in for pecan pie.  I'd never heard of such a thing; I knew of the Ritz cracker Mock Apple Pie (although I've never t ..read more
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Just FYI-Valrhona price jump
eGullet Forums » Pastry & Baking
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2w ago
I went by Pastry Depot in Atlanta last week to pick up an order. I got an 11lb box of Ariaga Blanche and they told me that the price is gonna jump by 70%(!). I got it because it was around $75, and for Valrhona, thought that was pretty good. The owner said that the cocoa butter they use is the reason.  She said that she doubts anyone would pay that much, so she would be keeping the Satilia white instead.  I think Valrhona is already overpriced, but that’s just crazy. Dunno if that is going to affect any others ..read more
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Bread pop-overs
eGullet Forums » Pastry & Baking
by
2w ago
tagging onto the pastries thread . . .   recently at a resto that served "pop-overs" for the (comp) bread course tall fluffy / hollow / yummy towers of "bread" the arrived delayed - I suspect they are baked "on order / demand" bought the baking grid cups . . . tried various recipes . . . almost all "high egg content" no overwhelming success....   any clues on how to get this pix kind of "reaction ..read more
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Chocolate display case, refrigerated
eGullet Forums » Pastry & Baking
by
2w ago
Hi!    I've been looking for a refrigerated display case for my chocolate and confections. I've previously had a used Costan Allegro. I can't seem to find any informations as to what is recommended.  Also I used to have my chocolate at 17-18 degree Celsius (62-64F), but I've since bought the chocolatiers kitchen book by Callebaut and the keep mentioning 14-16 C (57-60F) as the ideal temperature to have the longest shelf life.   I'm at lost, any suggestions?   Thanks ..read more
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Agar agar cold oil spherification help!
eGullet Forums » Pastry & Baking
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3w ago
Hi everyone! I had my first practice for my Skills Ontario competition last week, and struggled to figure out where I went wrong with my chocolate agar pearls. I was reading a thread by @pastrygirl from 2015 and tried following that recipe. I'm thinking that perhaps my oil was too warm? It had only been in my school's walk-in freezer for ~1 hour before I tried for the first time. If anyone has any suggestions, I would really appreciate it ..read more
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"Artisan Bread in Five Minutes a Day" Zoe Francois (2010–)
eGullet Forums » Pastry & Baking
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1M ago
[Moderator note: This topic became too large for our servers to handle efficiently, so we've divided it up; the earlier part of the discussion is here: "Artisan Bread in Five Minutes a Day" Zoe Francois (2008–2009)] This is the first loaf from my first batch after reading through this thread and getting the book. We won't even talk about the batch I made before that! I let this batch sit in the fridge for four days before making the loaf. Great crust, good crumb and lovely aroma and taste. I used the cornmeal on the peel, hot stone and water in the pan method. Next time I will try the dutch o ..read more
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Ganache emulsifying
eGullet Forums » Pastry & Baking
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1M ago
Hi there, Is it sufficient to use a whisk to combine cream and chocolate to create a ganache. Or must it be emulsified with a stick blender for optimum result? Thank you ..read more
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My adventures with pastries (and sometimes savoury stuff)
eGullet Forums » Pastry & Baking
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1M ago
So the concept of this thread is going to be basically me posting what I've baked in an effort to document what worked, what did not etc. I am an enthusiast in baking and am very much interested in the processes that happen in the background when making pastries. My ultimate goal is to be able to adjust and create new recipes without the need to consult recipes online, and to understand what exactly the role of each ingredient is, what happens when the ratios are changed etc.   I was given the go-ahead from the powers that be (mods). I hope those that read the thread can chime in with adv ..read more
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