Flexipan, itr.1, itr2.1, itr2.2 kougelhof silpats, itr.1, itr2.1 Simple Syrup sorbets fruits turning brown in freezer and Pineapple, 5.1, 5.2 sweetening amounts in water-solid ratios in fruits and Sour Cream and Berry Tart, Alsatian / Tarte au Fromage Blanc et aux Fruits Rouges, 3.1, 3.2 spatulas: flat and offset metal high-heat rubber spice(d)(s) flavoring chocolate custard filling with flavoring ganache with flavoring nougatine with Gingerbread / Pain d’Épices, 6.1, 6.2 Whipped Cream, 5.1, 5.2 spiders Sponge, Chocolate, 5.1, 5.2, 5.3 Flourless sponge cake / biscuit: Almond Biscuit Roulade baked too long, making soft and usable again use of term “biscuit,” sponge cake / génoise: baking on sheet pan Cake Pan Version flavorings for freezing at baked stage Jelly Roll / Roulade use of term “génoise,” springerle, 4.1, 4.2, 4.3 Spritz Cookies / Spritz Bredele, 4.1, 4.2 stand mixers: KitchenAid using starters for bread doughs poolish, 1.1, 1.2, 2.1, 6.1, 6.2 steel bakeware Stollen, 6.1, 6.2 strainers strawberry(ies): Alsatian Sour Cream and Berry Tart / Tarte au Fromage Blanc et aux Fruits Rouges, 3.1, 3.2 ice cream making jam with pairing with rhubarb water released by, 3.1, 3.2, 3.3, 5.1, 6.1 ...Tart, Alsatian / Tarte au Fromage Blanc et aux Fruits Rouges, 3.1, 3.2 spatulas: flat and offset metal high-heat rubber spice(d)(s) flavoring chocolate... baked too long, making soft and usable again use of term “biscuit,” sponge cake / génoise: baking on sheet pan Cake Pan Version flavorings for freezing at baked stage Jelly Roll / Roulade use of term “génoise,”... KitchenAid using starters for bread doughs poolish, 1.1, 1.2, 2.1, 6.1, 6.2 steel bakeware Stollen, 6.1, 6.2 strainers strawberry(ies): Alsatian Sour Cream and Berry Tart / Tarte au Fromage Blanc et aux