in streusels Warm Alsatian Meat Pie / Pâté Chaud Alsacien, 6.1, 6.2 Wash, Egg soggy tart shells prevented with water baths, 1.1, 3.1 wedding cakes weighing vs measuring whipped cream: insulating power of soft, medium, and stiff, 2.1, 2.2 Spiced, 5.1, 5.2 whisks: for pâte à choux stainless steel hand white chocolate, 1.1, 4.1, 5.1, app.1 whole wheat flour Gingerbread / Pain d’Épices, 6.1, 6.2 Wild Blueberry Tart, 3.1, 3.2 yeast: active dry introducing into bread dough liquid temperature and poolish as starter for, 1.1, 1.2, 2.1, 6.1, 6.2 salt and, 1.1, 6.1, 6.2 yeasted breads, cakes, and pastries: Beer Bread / Pain à la Bière, 6.1, 6.2 Beignets, 6.1, 6.2 Brioche, 1.1, 1.2, 1.3 Brioche Streusel / Streusel Brioche, 6.1, 6.2 Chinois / Alsatian Cinnamon Rolls, 6.1, 6.2 Croissants and Chocolate Croissants / Pains au Chocolat, 1.1, 2.1, 2.2, 2.3 filling pan halfway full with dough Kougelhof, 6.1, 6.2 Pretzels / Bretzels, 6.1, 6.2 Seeded Bread Stollen, 6.1, 6.2 Tarte Flambée, 5.1, 6.1 Yule logs / bûches de Noël Chocolate and Hazelnut, 5.1, 5.2 Zimmermann, Pierre, 4.1, 5.1 Zimsterne / Cinnamon ... Gingerbread / Pain d’Épices, 6.1, 6.2 Wild Blueberry Tart, 3.1, 3.2 yeast: active dry introducing into bread dough liquid temperature and poolish as starter for, 1.1, 1.2, 2.1, 6.1, 6.2 salt and, 1.1, 6.1, 6.2... Pains au Chocolat, 1.1, 2.1, 2.2, 2.3 filling pan halfway full with dough Kougelhof, 6.1, 6.2 Pretzels / Bretzels, 6.1, 6.2 Seeded Bread Stollen, 6.1, 6.2 Tarte Flambée, 5.1, 6.1 Yule logs / bûches de Noël Chocolate and Hazelnut,