Baking Forums

I am struggling to make a strawberry rhubarb pie that isn't runny! I have blind baked the bottom crust, brushed it with egg white, macerated the rhubarb overnight and squeezed out extra liquid, and used flour as a thickening agent in the filling. After all that, it turned out to be very runny! What else can I do? What do you do?

I use Cook's Illustrated almost no knead recipe for brioche loaves and I get good results. I wanted to make brioche a tete but when I use the same recipe, the bread doesn't look nice. Any advice appreciated. For one tete, I use 4.5 oz bread flour, 2.2 oz butter, 1 tbsp. sugar, 1/8 cup milk, 3/8 tsp salt, 1/2 tsp instant yeast, baked at 350F for about 28-30 min.

I wanted to make mini chocolate mousse cakes using a silicone mold with six bunny-shaped cavities but I'm unsure of how well the outcome would be. I plan to 'paint' the inside of the mold with chocolate ganache and freeze it until they're firm, and then wanted to add small, thin layers of cake and chocolate mousse. I wanted to then cover the tops of the cavities (bottoms of the ...

Hi everyone!

I hope this is allowed, but I'm both a hobby baker and a software developer, and over the last year I've been working on an app to help me keep track of recipes I'm testing out (like version control for baking), so I decided to build an app specifically to help me in the recipe development process (keeping track of changes between iterations, etc.). The...

Can someone with experience tell me what is the best temperature for chocolate that has been melted and spread on a surface in order to scrape up curls (it was hard for me to measure but I think it is somewhere between 59 an 66 deg F) ?