Pastry & Baking

6,256 topics in this forum

1. Best baking chocolate...

   By SusanGiff, November 30, 2006
   • 22 replies
   • 20.3k views
   • 
   • saycheese
   • December 28, 2006

2. Custard not firming up

   By magnolia, May 9, 2004
   • 24 replies
   • 20.3k views
   • 
   • Wendy DeBord
   • April 3, 2006

3. What's the mark up range for wholesale?

   By JeanneCake, November 27, 2005
   • 6 replies
   • 20.2k views
   • 
   • etalanian
   • November 30, 2005

4. Panna cotta separating?

   By Saffy, October 26, 2008
   • 5 replies
   • 20.1k views
   • 
   • Saffy
   • October 28, 2008

5. Sweeteners in ice cream 1 2

   By Terrasanct, April 19, 2006
   • 39 replies
   • 20.1k views
   • 
   • Terrasanct
   • April 30, 2006

6. Creme Patisserie - consistency?

   By buffalo gal, January 12, 2010
   • 9 replies
   • 20.1k views
   • 
   • ChrisZ
   • March 6, 2010

7. Biscotti 1 2 3

   By tejon, November 18, 2003
   • 67 replies
   • 20.1k views
   • 
   • cookman
   • November 17, 2011

8. How to keep raisins from sinking in pound cake?

   By maxmillan, April 14, 2006
   • 8 replies
   • 20k views
   • 
   • chiantiglace
   • April 25, 2006

9. Ratio of gelatin to liquid for gels and panna cotta?

   By jfresch, April 23, 2013
   • 4 replies
   • 20k views
   • 
   • Bill Klapp
   • April 23, 2013

10. Hard-boiled egg yolk (only)

    By MelissaH, October 3, 2008
    • 8 replies
    • 20k views
    • 
    • Tri2Cook
    • October 9, 2008

11. Bringing shine back to chocolate?

    By qtrican, February 20, 2013
    • 6 replies
    • 20k views
    • 
    • Alleguede
    • March 7, 2013

12. Metallic Taste in Lemon Desserts

    By Wendy DeBord, April 14, 2004
    • 20 replies
    • 19.9k views
    • 
    • JohnT
    • August 31, 2014

13. Everything you wanted to know about invert sugar 1 2

    By luvchocolate, July 26, 2006
    • 48 replies
    • 19.9k views
    • 
    • paulraphael
    • July 7, 2014

14. All Things Blueberry 1 2 3 4 6

    By Suvir Saran, July 26, 2002
    • 140 replies
    • 19.9k views
    • 
    • Darienne
    • August 19, 2009

15. Favorite tools for hand enrobing? 1 2 3

    By tammylc, March 27, 2007
    • 58 replies
    • 19.8k views
    • 
    • Milangal
    • September 15, 2012

16. Desserts w/ Pork 1 2 3

    By Daniel, November 17, 2005
    • 50 replies
    • 19.8k views
    • 
    • Pontormo
    • August 3, 2006

17. Who Owns a Baker's Recipes? 1 2 3 4 5

    By chefpeon, August 5, 2006
    • 117 replies
    • 19.7k views
    • 
    • pjm333
    • March 27, 2017

18. Bread, hollow bottom sound reliability?

    By Justin Pinkney, June 4, 2012
    • 9 replies
    • 19.7k views
    • 
    • Panaderia Canadiense
    • June 9, 2012

19. Splitting/cutting a cake in half horizontally

    By snowangel, October 4, 2008
    • 15 replies
    • 19.6k views
    • 
    • snowangel
    • October 5, 2008

20. Baking English Muffins - The Topic 1 2 3

    By yourmyboyblue, January 31, 2005
    • 56 replies
    • 19.6k views
    • 
    • blue_dolphin
    • March 10, 2018

21. Steam injection oven – Keller style – safe? 1 2 3

    By OliverB, December 22, 2012
    • 70 replies
    • 19.5k views
    • 
    • JoNorvelleWalker
    • February 18, 2020

22. Knife v. Lame/Razor Blade for Slashing Bread 1 2

    By JoNorvelleWalker, March 25, 2014
    • 25 replies
    • 19.5k views
    • 
    • JoNorvelleWalker
    • December 30, 2017

23. Muffins -- Bake-Off VII 1 2

    By Kerry Beal, September 17, 2007
    • 46 replies
    • 19.5k views
    • 
    • Darienne
    • May 15, 2012

24. Vanilla Beans: The Topic 1 2 3 4

    By torakris, January 8, 2003
    • 83 replies
    • 19.5k views
    • 
    • ChristysConfections
    • May 21, 2022

25. Dough hook not grabbing dough 1 2

    By CanadianHomeChef, January 1, 2019
    • 30 replies
    • 19.5k views
    • 
    • paulraphael
    • November 10, 2020