Pastry & Baking

6,261 topics in this forum

1. Dessicated Coconut - uses for?

   By RobertM, February 3, 2009
   • 11 replies
   • 3.1k views
   • 
   • Tiny
   • February 5, 2009

2. Duck, Chicken, Guinea Eggs in Baking

   By gfron1, September 30, 2007
   • 22 replies
   • 8.7k views
   • 
   • phan1
   • February 4, 2009

3. Glaze for Hamburger Buns

   By concordal, February 2, 2009
   • 2 replies
   • 13.7k views
   • 
   • judec
   • February 3, 2009

4. Bauernbrot - German Farmer's Bread

   By annecros, January 18, 2009
   • 10 replies
   • 5.5k views
   • 
   • annecros
   • February 2, 2009

5. 7-Minute Frosting vs. August Heat

   By FlourPower, January 30, 2009
   • 5 replies
   • 2.7k views
   • 
   • Lisa Shock
   • February 2, 2009

6. lustre dust info and supply

   By schneich, January 29, 2009
   • 7 replies
   • 2.7k views
   • 
   • pastrygirl
   • February 1, 2009

7. Does invertase have a shelf life limit?

   By Tri2Cook, January 31, 2009
   • 2 replies
   • 4.1k views
   • 
   • Tri2Cook
   • January 31, 2009

8. Chinese rock sugar recipe

   By DanM, January 30, 2009
   • 1 reply
   • 2.8k views
   • 
   • Hest88
   • January 30, 2009

9. Isomalt 1 2

   By tan319, February 11, 2004
   • 40 replies
   • 15.8k views
   • 
   • bkeith
   • January 30, 2009

10. Scharffen Berger Berkeley factory to close

    By StephMac, January 28, 2009
    • 9 replies
    • 3.2k views
    • 
    • prasantrin
    • January 30, 2009

11. Packaging chocolates

    By Aza, January 16, 2009
    • 11 replies
    • 3.4k views
    • 
    • Aza
    • January 29, 2009

12. How to make restaurant-style bread!

    By phan1, January 28, 2009
    • 7 replies
    • 7.7k views
    • 
    • highchef
    • January 29, 2009

13. Seville orange jelly

    By Mette, January 24, 2009
    • 5 replies
    • 3.8k views
    • 
    • Katie Meadow
    • January 28, 2009

14. National bread cook-off

    By jgm, September 22, 2008
    • 2 replies
    • 1.9k views
    • 
    • TheGoodEater
    • January 27, 2009

15. Dark Fondant Colors: How and Why? 1 2

    By JeanneCake, January 12, 2005
    • 48 replies
    • 43.2k views
    • 
    • chefpeon
    • January 26, 2009

16. Once gelled, staying gelled?

    By JeanneCake, January 23, 2009
    • 3 replies
    • 1.8k views
    • 
    • JeanneCake
    • January 24, 2009

17. Nonpareil Chocolates

    By gfron1, November 1, 2007
    • 9 replies
    • 4.6k views
    • 
    • tsquare
    • January 23, 2009

18. modeling chocolate

    By devlin, January 23, 2009
    • 2 replies
    • 1.8k views
    • 
    • devlin
    • January 23, 2009

19. Deep-fried Puff Pastry

    By LoneSavant, January 21, 2009
    • 10 replies
    • 40.2k views
    • 
    • piazzola
    • January 23, 2009

20. Chocolate paralysis: 99% & 100% cocoa 1 2 3

    By arc, March 3, 2005
    • 52 replies
    • 13.4k views
    • 
    • gfron1
    • January 23, 2009

21. sturdiness of homemade pan breads?

    By essvee, January 21, 2009
    • 12 replies
    • 3.1k views
    • 
    • judec
    • January 22, 2009

22. Alcohol vs. freezing

    By Tri2Cook, January 21, 2009
    • 4 replies
    • 1.5k views
    • 
    • Tri2Cook
    • January 22, 2009

23. King Arthur Flour email notice

    By andiesenji, January 19, 2009
    • 2 replies
    • 1.8k views
    • 
    • Lisa Shock
    • January 20, 2009

24. gumpaste flowers

    By devlin, January 19, 2009
    • 3 replies
    • 3.3k views
    • 
    • JeanneCake
    • January 19, 2009

25. lollipop help

    By bluechefk, January 16, 2009
    • 5 replies
    • 2.5k views
    • 
    • bluechefk
    • January 19, 2009