Pastry & Baking

6,271 topics in this forum

1. valrhona chocolate is confusing

   By JohnRichardson, December 24, 2008
   • 5 replies
   • 5.1k views
   • 
   • tan319
   • December 29, 2008

2. Cutting KA flour

   By Franci, January 3, 2014
   • 5 replies
   • 2.1k views
   • 
   • JoNorvelleWalker
   • February 14, 2014

3. Adding Banana Peels to Banana Bread

   By Shel_B, June 4
   • 5 replies
   • 721 views
   • 
   • lemniscate
   • June 5

4. Speedy desserts and elements thereof

   By Bojana, January 3, 2014
   • 4 replies
   • 1.6k views
   • 
   • pastrygirl
   • January 4, 2014

5. Pumpkin oatmeal cake

   By sabg, March 25, 2012
   • 4 replies
   • 1.9k views
   • 
   • sabg
   • March 26, 2012

6. Flours : UK vs US

   By claudinefm, February 14, 2008
   • 4 replies
   • 3.6k views
   • 
   • jackal10
   • February 14, 2008

7. PDF texture

   By Chocolot, March 25, 2009
   • 4 replies
   • 1.9k views
   • 
   • TheSwede
   • March 30, 2009

8. Chocolate source

   By ncorrigbl, December 16, 2011
   • 4 replies
   • 7.5k views
   • 
   • Kerry Beal
   • December 18, 2011

9. "Euro" brand rolled fondant

   By alligande, January 22, 2008
   • 4 replies
   • 2.7k views
   • 
   • Alicia8870
   • January 24, 2008

10. Working with Swerve sweetener in chocolate?

    By crisw, December 10, 2018   

    • Chocolate
    • Troubleshooting
    • 4 replies
    • 1.6k views
    • 
    • Tri2Cook
    • December 11, 2018

11. Has anyone had success tempering Felchin Cru Sauvage?

    By AnythingButPlainChocolate, May 27, 2011
    • 4 replies
    • 2.9k views
    • 
    • confiseur
    • May 31, 2011

12. Miso in Brownies and Other Desserts and Sweets

    By Shel_B, May 20, 2014
    • 4 replies
    • 1.8k views
    • 
    • jmacnaughtan
    • May 26, 2014

13. Workshops at ICE (Institute of Culinary Education)

    By gfron1, February 10, 2009
    • 4 replies
    • 1.5k views
    • 
    • weinoo
    • February 10, 2009

14. Keeping Cocoa Butter Warm?

    By kstone2016, September 16, 2022
    • 4 replies
    • 2.1k views
    • 
    • kstone2016
    • October 5, 2022

15. cutting smaller cakes from larger sheets

    By JeanneCake, May 29, 2006
    • 4 replies
    • 1.7k views
    • 
    • Desiderio
    • May 29, 2006

16. wedding cake baking

    By Mirandar, July 24, 2008
    • 4 replies
    • 1.7k views
    • 
    • Mirandar
    • July 24, 2008

17. Recipe/books with an oil based chocolate filling?

    By AnythingButPlainChocolate, September 7, 2011
    • 4 replies
    • 2.9k views
    • 
    • Kerry Beal
    • September 8, 2011

18. Why do you need to let bread cool down before slicing it?

    By BatchCooker, December 7, 2020
    • 4 replies
    • 1.1k views
    • 
    • BatchCooker
    • December 9, 2020

19. Coffee Cake Bread Pudding

    By TheNoodleIncident, February 29, 2012
    • 4 replies
    • 3.1k views
    • 
    • TheNoodleIncident
    • February 29, 2012

20. "Fussy" Coffee Cake Recipe - What is the Goal?

    By Porthos, June 15, 2013
    • 4 replies
    • 3k views
    • 
    • Aloha Steve
    • June 15, 2013

21. Heat Sealers for packaging cookies

    By beacheschef, July 15, 2008
    • 4 replies
    • 3.6k views
    • 
    • sugarseattle
    • July 26, 2008

22. Reinhart's pate fermentee

    By ElainaA, April 14, 2015
    • 4 replies
    • 2.5k views
    • 
    • Smithy
    • April 17, 2015

23. Ice Cream and Gelato Using UHT Milk

    By weinoo, August 10, 2009
    • 4 replies
    • 8.3k views
    • 
    • paulraphael
    • August 17, 2009

24. Science!

    By DayGameCandy, September 5, 2019
    • 4 replies
    • 580 views
    • 
    • blue_dolphin
    • September 5, 2019

25. How do I become a better confectioner and chocolatier

    By jrshaul, August 18, 2012
    • 4 replies
    • 1.8k views
    • 
    • Lisa Shock
    • August 19, 2012