Pastry & Baking

6,271 topics in this forum

1. Sous vide machine tempering?

   By jrshaul, February 22, 2012
   • 4 replies
   • 3.6k views
   • 
   • jrshaul
   • February 24, 2012

2. Where to find vegan confectioner's glaze in small quantities?

   By Trufflenaut, March 7, 2018   

   • Confections
   • Vegetarian
   • 4 replies
   • 4.5k views
   • 
   • Trufflenaut
   • March 7, 2018

3. lumpia wrappers

   By hummingbirdkiss, February 28, 2008
   • 4 replies
   • 1.7k views
   • 
   • hummingbirdkiss
   • February 29, 2008

4. Manual Dutchess Divider BM 36 - Needs Service

   By bobdrob, June 11, 2014
   • 4 replies
   • 1.8k views
   • 
   • Matthew Kirshner
   • June 23, 2014

5. Morató and Sugars

   By ChristysConfections, November 17, 2017
   • 4 replies
   • 913 views
   • 
   • Kerry Beal
   • November 21, 2017

6. Commercial Dishwasher advice for Chocolate kitchen

   By YetiChocolates, March 4
   • 4 replies
   • 733 views
   • 
   • YetiChocolates
   • April 25

7. "Cook's Illustrated" Perfect Whole-Wheat Bread

   By weinoo, April 12, 2011
   • 4 replies
   • 5.2k views
   • 
   • Lisa Shock
   • April 12, 2011

8. Australian Imperial Measurement Conversion

   By Kayakado, August 12, 2008
   • 4 replies
   • 3.8k views
   • 
   • Cadbury
   • August 19, 2008

9. paint paint paint

   By cakemuse, March 9, 2009
   • 4 replies
   • 2k views
   • 
   • cakemuse
   • March 10, 2009

10. Soft chocolate Alex Stupak style.

    By Tri2Cook, March 16, 2008
    • 4 replies
    • 2.6k views
    • 
    • tan319
    • March 20, 2008

11. Making Bourbon Caramels

    By Nancy Flint, October 13, 2014
    • 4 replies
    • 1.2k views
    • 
    • SylviaLovegren
    • October 14, 2014

12. Liquid Glucose?

    By jfresch, January 4, 2012
    • 4 replies
    • 2.1k views
    • 
    • emannths
    • January 30, 2012

13. Water & Chocolate v. Chocolate & Water

    By gfron1, December 20, 2008
    • 4 replies
    • 2.1k views
    • 
    • McDuff
    • December 21, 2008

14. Edible flower source

    By atcake, January 29, 2007
    • 4 replies
    • 1.5k views
    • 
    • atcake
    • January 29, 2007

15. Least expensive way to start adding color to molded chocolates?

    By jrshaul, November 28, 2019
    • 4 replies
    • 735 views
    • 
    • Tri2Cook
    • November 28, 2019

16. What is rose paste?

    By Linzerbear, March 9, 2008
    • 4 replies
    • 3.1k views
    • 
    • Linzerbear
    • March 9, 2008

17. Freezing Cake with Sour Cream Frosting

    By jlwquilter, July 31, 2008
    • 4 replies
    • 8.1k views
    • 
    • jlwquilter
    • August 1, 2008

18. Agar-set "pudding" sauce questions

    By LoneSavant, February 7, 2009
    • 4 replies
    • 1.8k views
    • 
    • Tiny
    • February 8, 2009

19. My simple loaf cake collapsed! Why?

    By onrushpam, June 12, 2010
    • 4 replies
    • 6.9k views
    • 
    • ChrisZ
    • June 14, 2010

20. Home-made Cotton Candy Floss

    By Peter the eater, June 24, 2012
    • 4 replies
    • 3.6k views
    • 
    • Peter the eater
    • June 25, 2012

21. Crystallization of Caramels

    By Burny B, April 11, 2013
    • 4 replies
    • 4.2k views
    • 
    • Burny B
    • April 13, 2013

22. Tiffany Box Blue Color...

    By Artistic Sugarworks, July 31, 2007
    • 4 replies
    • 3.1k views
    • 
    • K8memphis
    • August 3, 2007

23. Damaged marble board

    By Kahrs, January 1, 2016
    • 4 replies
    • 1.4k views
    • 
    • Kahrs
    • January 4, 2016

24. New pastry job question!

    By J.Green, July 3, 2018
    • 4 replies
    • 795 views
    • 
    • Tri2Cook
    • July 3, 2018

25. Sucrose, Glucose, Dextrose in Wybauws Fine Chocolates

    By understandingcocoa, July 23, 2019
    • 4 replies
    • 825 views
    • 
    • Avachocolate
    • July 23, 2019