Pastry & Baking

6,262 topics in this forum

1. Airbrush PSI

   By BVWells, February 11, 2020   

   • Chocolate
   • 5 replies
   • 2.2k views
   • 
   • BVWells
   • February 20, 2020

2. Basic Italian Meringue Questions

   By Cahoot, February 10, 2020
   • 8 replies
   • 6.2k views
   • 
   • Merry Berry
   • February 11, 2020

3. Keeping Cooked Phyllo Crisp

   By Smithy, February 10, 2020
   • 6 replies
   • 16.2k views
   • 
   • Smithy
   • February 10, 2020

4. How to avoid "circles" on small bar mold

   By Desiderio, February 5, 2020
   • 6 replies
   • 1.3k views
   • 
   • Desiderio
   • February 5, 2020

5. DIY Proofing box

   By ResearchBunny, February 5, 2020
   • 4 replies
   • 2.5k views
   • 
   • AlaMoi
   • February 6, 2020

6. Airbrush adapter question

   By RWood, February 4, 2020
   • 4 replies
   • 1.7k views
   • 
   • RWood
   • February 6, 2020

7. Swapping out cocoa from a recipe?

   By Nn, M.D., February 4, 2020
   • 1 reply
   • 1.3k views
   • 
   • teonzo
   • February 4, 2020

8. Selling used chocolates mold?

   By RWood, February 2, 2020
   • 2 replies
   • 1.8k views
   • 
   • RWood
   • February 2, 2020

9. White Pan Bread Help

   By KaffeeKlatsch, February 1, 2020
   • 5 replies
   • 1.3k views
   • 
   • andiesenji
   • February 3, 2020

10. Looking for a good dipping sauce for bread.

    By Matthew.Taylor, January 31, 2020
    • 18 replies
    • 2.8k views
    • 
    • Matthew.Taylor
    • February 2, 2020

11. Contemporary viennoiserie

    By Desiderio, January 25, 2020
    • 2 replies
    • 1.1k views
    • 
    • Desiderio
    • January 26, 2020

12. acetate sheet for capping chocolates?

    By BobbyB, January 22, 2020
    • 17 replies
    • 6.1k views
    • 
    • curls
    • January 11, 2024

13. Pastry Cream Consistency Troubleshooting

    By Cahoot, January 22, 2020
    • 3 replies
    • 4k views
    • 
    • teonzo
    • January 22, 2020

14. Dry Bundt cake

    By DannyA, January 21, 2020
    • 4 replies
    • 1.8k views
    • 
    • MelissaH
    • January 26, 2020

15. Some help with Salted Caramels (caramels au beurre salé)

    By Bentley, January 21, 2020
    • 17 replies
    • 4.3k views
    • 
    • Jim D.
    • February 13, 2020

16. Nutmeg nubbins

    By Nancy in Pátzcuaro, January 20, 2020
    • 4 replies
    • 1.2k views
    • 
    • pastrygirl
    • January 21, 2020

17. Milk Chocolate Vermicelli

    By Bentley, January 19, 2020
    • 2 replies
    • 866 views
    • 
    • Bentley
    • January 21, 2020

18. Selmi Machine - Dark Chocolate Tempering Issues

    By eglies, January 16, 2020   

    • Confections
    • 8 replies
    • 4.2k views
    • 
    • Francois Royal
    • March 29, 2020

19. Fruit purée recipes

    By Chester86, January 5, 2020
    • 5 replies
    • 2.8k views
    • 
    • Bentley
    • September 1, 2020

20. Need guidance on how to use powdered emulsifiers such as monoglycerides

    By WackGet, December 31, 2019   

    • Modernist
    • 2 replies
    • 11.1k views
    • 
    • retired baker
    • January 8, 2020

21. Valentine's Day packaging

    By kimmiq, December 30, 2019
    • 1 reply
    • 968 views
    • 
    • pastrygirl
    • December 31, 2019

22. Glazing with neutral glaze

    By Rajala, December 29, 2019
    • 3 replies
    • 3.3k views
    • 
    • Rajala
    • December 31, 2019

23. Salep/Sahleb

    By Ophicleide, December 27, 2019
    • 1 reply
    • 1.7k views
    • 
    • Ophicleide
    • December 27, 2019

24. Chocolate capping issues

    By kimmiq, December 27, 2019   

    • Chocolate
    • 11 replies
    • 3.7k views
    • 
    • Francois Royal
    • March 29, 2020

25. Increased yield, cookies spreading

    By brooksms, December 26, 2019
    • 4 replies
    • 992 views
    • 
    • JeanneCake
    • December 27, 2019