Pastry & Baking

6,278 topics in this forum

1. Tube pan vs bundt

   By sabg, September 16, 2017
   • 4 replies
   • 2.7k views
   • 
   • andiesenji
   • September 17, 2017

2. High-quality Cocoa Butter

   By GlorifiedRice, September 7, 2017
   • 22 replies
   • 5.9k views
   • 
   • barista
   • September 21, 2017

3. 'Ruby' the Fourth Chocolate frontier? 1 2 3

   By adey73, September 5, 2017
   • 65 replies
   • 13.3k views
   • 
   • Louise nadine brill
   • August 27, 2019

4. Cuban bread help needed

   By OkieFarmer, August 29, 2017
   • 13 replies
   • 2.5k views
   • 
   • kayb
   • August 30, 2017

5. GF flours - why so gritty?

   By pastrygirl, August 24, 2017
   • 14 replies
   • 15.6k views
   • 
   • RWood
   • September 24, 2017

6. Jam - pectin

   By Droo, August 18, 2017
   • 1 reply
   • 1.1k views
   • 
   • teonzo
   • August 19, 2017

7. Oven spring

   By lindag, August 17, 2017
   • 4 replies
   • 1.2k views
   • 
   • Nancy in Pátzcuaro
   • August 17, 2017

8. Help with savory palmiers

   By Anna N, August 16, 2017
   • 15 replies
   • 3.8k views
   • 
   • Anna N
   • August 18, 2017

9. Drowning in Figs!

   By Nancy in Pátzcuaro, August 8, 2017
   • 22 replies
   • 3.4k views
   • 
   • Nancy in Pátzcuaro
   • August 12, 2017

10. Induction Cooktop and confectionery

    By boombonniewhale, August 3, 2017
    • 2 replies
    • 4.6k views
    • 
    • boombonniewhale
    • August 3, 2017

11. Burnt Almond Cake from Prantis bakery

    By oli, July 31, 2017
    • 10 replies
    • 4.6k views
    • 
    • oli
    • August 5, 2017

12. Vegetarian Butter Cream Quest - Starch That Does not Weep in a Custard when Frozen

    By Bijay@Sugar Daddy Bakes, July 30, 2017
    • 4 replies
    • 2.5k views
    • 
    • Patrick S
    • August 14, 2017

13. EZ Temper in Vancouver?

    By ChristysConfections, July 26, 2017
    • 0 replies
    • 1.3k views
    • 
    • ChristysConfections
    • July 26, 2017

14. Hard caramel in ice cream

    By Ava, July 22, 2017
    • 4 replies
    • 1.3k views
    • 
    • Lisa Shock
    • July 22, 2017

15. Synthetic low-calorie foods (i.e. replacing digestible carbohydrate with indigestible)

    By THX1138, July 14, 2017
    • 1 reply
    • 934 views
    • 
    • scott123
    • July 15, 2017

16. Help with Olive Oil Ganache

    By mebinsf, July 10, 2017
    • 14 replies
    • 5.8k views
    • 
    • mebinsf
    • July 16, 2017

17. Chocolate mold release marks

    By Choky, July 10, 2017
    • 4 replies
    • 4k views
    • 
    • Kerry Beal
    • July 11, 2017

18. Recipe Help Needed: Plum–Almond Tart from 1998 Bon Appétit

    By Porthos, July 9, 2017
    • 2 replies
    • 1.1k views
    • 
    • Porthos
    • July 10, 2017

19. Carlota de limón icebox cake? 1 2

    By MelissaH, July 5, 2017
    • 32 replies
    • 9.9k views
    • 
    • MelissaH
    • August 16, 2017

20. NY Times Guide to Ice Cream

    By weinoo, July 1, 2017
    • 3 replies
    • 1.1k views
    • 
    • paulraphael
    • July 1, 2017

21. Spelt bread with yeast?

    By oofencocotte, June 29, 2017
    • 3 replies
    • 1.4k views
    • 
    • keychris
    • July 2, 2017

22. Gelato Base help required

    By austin_adams, June 27, 2017
    • 4 replies
    • 2.2k views
    • 
    • paulraphael
    • July 2, 2017

23. How to Cut Jelly Donuts?

    By cutter, June 26, 2017
    • 8 replies
    • 2.6k views
    • 
    • Thanks for the Crepes
    • July 4, 2017

24. Fruit turnovers

    By TdeV, June 23, 2017
    • 1 reply
    • 1k views
    • 
    • Lisa Shock
    • June 23, 2017

25. Chocolatier's Hourly Wage 1 2

    By ChristysConfections, June 16, 2017
    • 31 replies
    • 5.3k views
    • 
    • Kerry Beal
    • October 6, 2019