Pastry & Baking

6,031 topics in this forum

1. EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST! 1 2 3 4 27

   By John DePaula, May 18, 2015
   • 650 replies
   • 67.9k views
   • 
   • Kerry Beal
   • July 12

2. Refrigerating croissant dough with low ambient temps

   By jedovaty, March 25
   • 5 replies
   • 287 views
   • 
   • retired baker
   • July 12

3. Including Cookies in Bonbons 1 2 3

   By Jim D., October 26, 2017
   • 55 replies
   • 3.7k views
   • 
   • jimb0
   • July 7

4. Get the crack in the bread!

   By lizztwozee, July 6
   • 4 replies
   • 336 views
   • 
   • shain
   • July 7

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

   By ElsieD, March 30, 2019
   • 85 replies
   • 4.5k views
   • 
   • ccp900
   • July 5

6. The Pecan Pie Topic 1 2 3 4 6

   By phaelon56, December 9, 2002
   • 138 replies
   • 28.3k views
   • 
   • Cahoot
   • July 4

7. Mixing cocoa butter colors - metallic and shimmers

   By gfron1, June 30
   • 0 replies
   • 196 views
   • 
   • gfron1
   • June 30

8. Jam and preserves 1 2

   By lperry, July 10, 2005
   • 26 replies
   • 5.8k views
   • 
   • heidih
   • June 30

9. Confectionery Technology, University of Wisconsin

   By Desiderio, June 25
   • 4 replies
   • 307 views
   • 
   • Desiderio
   • June 29

10. Confections burn before hard crack

    By gfron1, July 26, 2014
    • 12 replies
    • 2k views
    • 
    • Johnny G
    • June 20

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

    By Kerry Beal, March 19, 2007
    • 221 replies
    • 53.9k views
    • 
    • heidih
    • June 19

12. Coloured Cocoa Butter Spray

    By Nelsonsix, June 17
    • 6 replies
    • 312 views
    • 
    • Nelsonsix
    • June 18

13. Scones: Crumbly or Spongy?

    By lizztwozee, June 14
    • 5 replies
    • 463 views
    • 
    • lizztwozee
    • June 14

14. Looking for more information on paid baking internship programs

    By sjranaacc, June 8
    • 3 replies
    • 265 views
    • 
    • sjranaacc
    • June 12

15. Chocolate recs for general baking/pastry?

    By tppytel, May 16
    • 15 replies
    • 620 views
    • 
    • paulraphael
    • June 12

16. The Savory Baking Topic 1 2 3 4 9

    By Anna N, August 27, 2014
    • 222 replies
    • 25.5k views
    • 
    • blue_dolphin
    • June 10

17. Controlling the thickness of simple caramel

    By itsuung, June 5
    • 7 replies
    • 275 views
    • 
    • itsuung
    • June 7

18. Sourdough Starter - Hows, Whys, Whats 1 2 3 4 14

    By nanetteb, August 21, 2003
    • 334 replies
    • 56.8k views
    • 
    • Soupcon
    • June 7

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

    By David Ross, October 29, 2017   

    • Bread
    • 42 replies
    • 5.1k views
    • 
    • Darienne
    • June 4

20. Acquiring or making Black Cocoa Butter

    By ptw1953, May 18   

    • Chocolate
    • 4 replies
    • 379 views
    • 
    • Racing_Chocs
    • June 3

21. Chocolate vibrating machines from China?

    By Chocolatemelter, February 21   

    • Chocolate
    • Chinese
    • 6 replies
    • 739 views
    • 
    • Racing_Chocs
    • June 3

22. Caramel bonbon leaking

    By eglies, March 29, 2019   

    • Chocolate
    • 14 replies
    • 996 views
    • 
    • Racing_Chocs
    • June 3

23. Applications for chocolate online business

    By eglies, March 27, 2019   

    • Chocolate
    • 5 replies
    • 524 views
    • 
    • Racing_Chocs
    • June 3

24. flavored cocoa butter colors

    By pastrygirl, May 20, 2019   

    • Chocolate
    • Confections
    • 9 replies
    • 969 views
    • 
    • Racing_Chocs
    • June 3

25. Truffle flavours to die for

    By eglies, June 1   

    • Chocolate
    • 3 replies
    • 424 views
    • 
    • minas6907
    • June 1