Pastry & Baking

6,263 topics in this forum

1. Feedback on new 'low entry barrier' bread kit 1 2 3 4

   By trfl, January 3, 2018   

   • Bread
   • 78 replies
   • 16.6k views
   • 
   • blue_dolphin
   • March 31, 2020

2. White spots on chocolates (ez temper?)

   By kimmiq, August 5, 2019
   • 9 replies
   • 3k views
   • 
   • Francois Royal
   • March 30, 2020

3. Inverted Sugar Thread: How do you use it?

   By Matthew.Taylor, February 15, 2020
   • 5 replies
   • 6.7k views
   • 
   • teonzo
   • March 30, 2020

4. Overly viscous ganache—what am I missing 1 2 3

   By Pastrypastmidnight, April 23, 2018
   • 52 replies
   • 10.6k views
   • 
   • Francois Royal
   • March 30, 2020

5. Nn, M.D.'s 6-Ingredient Apple Pie

   By Nn, M.D., March 20, 2020   

   • Dessert
   • 6 replies
   • 3k views
   • 
   • Nn, M.D.
   • March 30, 2020

6. Selmi Machine - Dark Chocolate Tempering Issues

   By eglies, January 16, 2020   

   • Confections
   • 8 replies
   • 4.3k views
   • 
   • Francois Royal
   • March 29, 2020

7. Chocolate capping issues

   By kimmiq, December 27, 2019   

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

8. Adjustable cake rings

   By Cahoot, March 28, 2020
   • 1 reply
   • 1.6k views
   • 
   • teonzo
   • March 28, 2020

9. need kitchen INVENTORY list

   By JudyPH, April 23, 2007
   • 13 replies
   • 3.9k views
   • 
   • blue_dolphin
   • March 27, 2020

10. Making a few donuts at a time

    By Marmish, March 26, 2020
    • 5 replies
    • 1.3k views
    • 
    • Marmish
    • March 27, 2020

11. How to dip (enrobe) these marshmallows?

    By JeanneCake, March 24, 2020
    • 4 replies
    • 2.7k views
    • 
    • Jim D.
    • March 25, 2020

12. Repurposing white chocolate passion fruit bonbons

    By curls, February 16, 2020
    • 9 replies
    • 2.3k views
    • 
    • pastrygirl
    • March 20, 2020

13. Modernist Bread, the CSO, and you

    By flippant, January 21, 2018   

    • Bread
    • Modernist
    • 5 replies
    • 5.1k views
    • 
    • JoNorvelleWalker
    • March 20, 2020

14. Name that pastry

    By pastryani, March 17, 2020
    • 15 replies
    • 3.6k views
    • 
    • RobertM
    • March 20, 2020

15. Marshmallows

    By artiesel, March 6, 2018
    • 17 replies
    • 5.2k views
    • 
    • jandreas
    • March 19, 2020

16. Pastry cream using whipping cream instead of milk?

    By AKS613, March 10, 2020
    • 11 replies
    • 7.2k views
    • 
    • Desiderio
    • March 14, 2020

17. Sponge Candy, Cinder toffee, Sponge toffee, whatever

    By Desiderio, March 6, 2020
    • 6 replies
    • 3.4k views
    • 
    • Desiderio
    • March 10, 2020

18. Chocolate panning - Can you pan soft confections? ?

    By ChefJoshBanc, March 6, 2020
    • 3 replies
    • 1.7k views
    • 
    • teonzo
    • March 7, 2020

19. ISO invert sugar recipe 1 2

    By cteavin, November 14, 2009
    • 41 replies
    • 30k views
    • 
    • paulraphael
    • March 5, 2020

20. Caramel - How to make it more runny 1 2

    By understandingcocoa, July 2, 2019
    • 45 replies
    • 18.3k views
    • 
    • jbates
    • March 1, 2020

21. Peanut Butter Pie.....Weeping??

    By gulfporter, February 26, 2020
    • 6 replies
    • 1.6k views
    • 
    • gulfporter
    • February 27, 2020

22. Unsolicited help for a budding chocolatier...

    By donk79, February 23, 2020
    • 18 replies
    • 2.7k views
    • 
    • Rajala
    • February 26, 2020

23. Cut sweetness of caramel

    By sconner, February 24, 2020
    • 5 replies
    • 3.8k views
    • 
    • jmacnaughtan
    • February 26, 2020

24. Easter baking

    By heidih, February 23, 2020
    • 8 replies
    • 1.5k views
    • 
    • kayb
    • February 23, 2020

25. Preventing fat bloom with nut-based fillings

    By kimmiq, February 22, 2020
    • 5 replies
    • 2.8k views
    • 
    • Kerry Beal
    • February 23, 2020