Synopsis

The quarter finals have arrived, and just five bakers remain. After seven weeks of rigorous testing with familiar cakes, breads, pastries, pies, and puddings, the judges are raising the stakes. This week’s challenges demand ingenuity as they work with unconventional flours and unusual desserts that will truly stretch their creativity. For the signature challenge, the bakers must craft a loaf using non-traditional wheat flours; spelt, rye, potato, or tapioca are all encouraged alternatives. As