Pastry & Baking

6,280 topics in this forum

1. Brownie Brittle-- Anyone have a good recipe?

   By cookman, July 19, 2020
   • 9 replies
   • 2.7k views
   • 
   • GRiker
   • July 23, 2020

2. Croissant crispiness question

   By oli, July 22, 2020
   • 0 replies
   • 558 views
   • 
   • oli
   • July 22, 2020

3. Chocolate in a shared kitchen space?

   By Pastrypastmidnight, July 14, 2020
   • 13 replies
   • 3k views
   • 
   • Racing_Chocs
   • July 22, 2020

4. ideas for easy, large sugar sculpture 1 2

   By pastrygirl, May 31, 2020
   • 26 replies
   • 4k views
   • 
   • IowaDee
   • July 22, 2020

5. Question for pastry chefs and food scientists on freezing baked goods

   By ccp900, July 17, 2020
   • 17 replies
   • 3k views
   • 
   • ccp900
   • July 22, 2020

6. Using plant-based coloring for molded sugar candies

   By devinf, July 16, 2020
   • 3 replies
   • 753 views
   • 
   • Jim D.
   • July 17, 2020

7. Chef Rubber Brand Chocolate Blends

   By minas6907, July 16, 2020
   • 0 replies
   • 516 views
   • 
   • minas6907
   • July 16, 2020

8. Question Regarding Tequila in a Pie

   By Kim Shook, July 14, 2020
   • 3 replies
   • 730 views
   • 
   • Darienne
   • July 14, 2020

9. Dextrose vs. Atomized Glucose: The Same? 1 2

   By ejw50, July 23, 2008
   • 46 replies
   • 37.1k views
   • 
   • paulraphael
   • July 13, 2020

10. Storing homemade bread

    By tikidoc, July 1, 2020
    • 15 replies
    • 2.5k views
    • 
    • JoNorvelleWalker
    • July 13, 2020

11. Refrigerating croissant dough with low ambient temps

    By jedovaty, March 25, 2020
    • 5 replies
    • 5.1k views
    • 
    • retired baker
    • July 12, 2020

12. Including Cookies in Bonbons 1 2 3

    By Jim D., October 26, 2017
    • 55 replies
    • 11.9k views
    • 
    • jimb0
    • July 7, 2020

13. Get the crack in the bread!

    By lizztwozee, July 6, 2020
    • 4 replies
    • 1.4k views
    • 
    • shain
    • July 7, 2020

14. Using commercial stabilizer in home made ice cream 1 2 3 4

    By ElsieD, March 30, 2019
    • 85 replies
    • 19k views
    • 
    • ccp900
    • July 5, 2020

15. Jam and preserves 1 2

    By lperry, July 10, 2005
    • 26 replies
    • 9.5k views
    • 
    • heidih
    • June 30, 2020

16. Confectionery Technology, University of Wisconsin

    By Desiderio, June 25, 2020
    • 4 replies
    • 1.3k views
    • 
    • Desiderio
    • June 29, 2020

17. Confections burn before hard crack

    By gfron1, July 26, 2014
    • 12 replies
    • 6.5k views
    • 
    • Johnny G
    • June 20, 2020

18. Brownies -- Bake-Off I 1 2 3 4 9

    By Kerry Beal, March 19, 2007
    • 221 replies
    • 69.8k views
    • 
    • heidih
    • June 19, 2020

19. Scones: Crumbly or Spongy?

    By lizztwozee, June 14, 2020
    • 5 replies
    • 3.2k views
    • 
    • lizztwozee
    • June 14, 2020

20. Looking for more information on paid baking internship programs

    By sjranaacc, June 8, 2020
    • 3 replies
    • 990 views
    • 
    • sjranaacc
    • June 12, 2020

21. Chocolate recs for general baking/pastry?

    By tppytel, May 16, 2020
    • 15 replies
    • 3.5k views
    • 
    • paulraphael
    • June 12, 2020

22. Controlling the thickness of simple caramel

    By itsuung, June 5, 2020
    • 7 replies
    • 1.6k views
    • 
    • itsuung
    • June 7, 2020

23. eG Bake-Off XX: Holiday Quick Breads 1 2

    By David Ross, October 29, 2017   

    • Bread
    • 42 replies
    • 9.7k views
    • 
    • Darienne
    • June 4, 2020

24. Acquiring or making Black Cocoa Butter

    By ptw1953, May 18, 2020   

    • Chocolate
    • 4 replies
    • 1.7k views
    • 
    • Racing_Chocs
    • June 3, 2020

25. Chocolate vibrating machines from China?

    By Chocolatemelter, February 21, 2020   

    • Chinese
    • Chocolate
    • 6 replies
    • 3.4k views
    • 
    • Racing_Chocs
    • June 3, 2020