Pastry & Baking

6,263 topics in this forum

1. What size loaf setting to use in bread maker? 1 2

   By windyacres, September 1, 2016
   • 42 replies
   • 35.7k views
   • 
   • chromedome
   • October 21, 2016

2. 1 sachet de levure

   By Lesley C, December 2, 2005
   • 9 replies
   • 35.6k views
   • 
   • Lesley C
   • December 4, 2005

3. Making Marmalade: Tips & Techniques 1 2 3 4 6

   By Jim Dixon, December 14, 2002
   • 147 replies
   • 35.5k views
   • 
   • blue_dolphin
   • March 2, 2024

4. Using gelatin in ice cream

   By paulraphael, June 12, 2008
   • 24 replies
   • 35.5k views
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   • McDuff
   • April 25, 2009

5. Panning - but not for gold! 1 2 3 4 6

   By Kerry Beal, December 22, 2014
   • 148 replies
   • 35.5k views
   • 
   • SweetandSnappyJen
   • February 3, 2024

6. Removing Raspberry Seeds 1 2

   By celenes, June 14, 2005
   • 42 replies
   • 35.2k views
   • 
   • Catherine Iino
   • August 20, 2010

7. REPORT: 2012 Candy and Confection Conference 1 2 3 4 5

   By RobertM, March 16, 2012
   • 120 replies
   • 34.9k views
   • 
   • Prabha
   • March 31, 2012

8. Report: eG Chocolate and Confectionery Workshop 2013 1 2 3

   By Kerry Beal, April 27, 2013
   • 73 replies
   • 34.8k views
   • 
   • YetiChocolates
   • May 7, 2013

9. How to make a "softer" tempered chocolate 1 2

   By Lysbeth, January 20, 2005
   • 31 replies
   • 34.7k views
   • 
   • chocartist
   • January 29, 2005

10. Modernist Bread Preview: What we've seen so far 1 2 3 4 7

    By Chris Hennes, October 1, 2017   

    • Bread
    • Cookbook
    • (and 1 more)

      Tagged with:

      • Bread
      • Cookbook
      • Modernist
    • 171 replies
    • 34.7k views
    • 
    • rotuts
    • November 18, 2017

11. Whole vs Non Fat Dry Milk Powders for Baking

    By rbenash, April 3, 2015
    • 9 replies
    • 34.5k views
    • 
    • rbenash
    • March 19, 2023

12. Shelf life of homemade confections 1 2

    By carol lang, January 26, 2009   

    • Confections
    • 42 replies
    • 34.5k views
    • 
    • Darienne
    • October 27, 2011

13. Pricing for Chocolates 1 2 3

    By Tweety69bird, August 31, 2005
    • 58 replies
    • 34.2k views
    • 
    • Edward J
    • March 17, 2010

14. Adventures in Brioche 1 2 3

    By frogprincess, April 10, 2007
    • 73 replies
    • 34k views
    • 
    • Matthew Kirshner
    • April 27, 2015

15. Help with white chocolate modeling clay

    By ChocoGrok, January 11, 2007
    • 21 replies
    • 34k views
    • 
    • Tirrikka
    • December 12, 2011

16. Extremely Orange, Orange Muffins 1 2 3 4 5

    By RodneyCk, June 27, 2006
    • 110 replies
    • 33.9k views
    • 
    • RodneyCk
    • August 6, 2006

17. Chocolate brands - What's good and bad? 1 2

    By Rajala, July 6, 2018
    • 48 replies
    • 33.8k views
    • 
    • Amintika
    • July 22, 2018

18. Rice Pudding 1 2 3 4 8

    By Sandra Levine, February 2, 2003
    • 176 replies
    • 33.8k views
    • 
    • Tri2Cook
    • November 28, 2016

19. Thermomix collection 1 2 3 4 5

    By schneich, August 22, 2009
    • 111 replies
    • 33.6k views
    • 
    • A Canadian Foodie
    • February 28, 2010

20. Chocolate Separating from Toffee 1 2

    By Chezkaren, December 2, 2005
    • 49 replies
    • 33.5k views
    • 
    • chocoera
    • February 27, 2015

21. Edible paper/transfers for fondant 1 2

    By chefette, May 26, 2005
    • 38 replies
    • 33.5k views
    • 
    • JacqueOH
    • May 30, 2005

22. Butter in ice cream 1 2

    By pastrygirl, December 17, 2011
    • 25 replies
    • 33.4k views
    • 
    • paulraphael
    • April 27, 2020

23. Why Use fondant? 1 2 3 4 6

    By Mayhaw Man, June 26, 2006
    • 127 replies
    • 33.3k views
    • 
    • ruthie jewell
    • August 3, 2006

24. Sourdough Bread Troubleshooting (Part 2) 1 2 3 4 6

    By weinoo, January 3, 2009
    • 139 replies
    • 33.2k views
    • 
    • ambra
    • July 26, 2013

25. SPECIAL REPORT: 3-day sugar class w/ Anil Rohira 1 2

    By Steve Klc, August 16, 2005
    • 43 replies
    • 33.2k views
    • 
    • chiantiglace
    • September 3, 2005