Pastry & Baking

6,261 topics in this forum

1. Airbrush machines: Basics & Beyond 1 2 3

   By PastryLady, September 12, 2003
   • 59 replies
   • 23.2k views
   • 
   • Nicole1288
   • October 9, 2018

2. Black Cocoa Powder: Looking for some good ideas here.

   By Matthew.Taylor, October 9, 2018
   • 4 replies
   • 1.1k views
   • 
   • Matthew.Taylor
   • October 9, 2018

3. What to do with a bunch of blah plums?

   By Kim Shook, October 1, 2018
   • 7 replies
   • 1.9k views
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   • Smithy
   • October 8, 2018

4. Colored fat soluble powders

   By spennie, September 30, 2018
   • 5 replies
   • 1.5k views
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   • Avachocolate
   • October 8, 2018

5. Looking for a Mentor in Chocolate Business

   By eglies, October 8, 2018
   • 0 replies
   • 643 views
   • 
   • eglies
   • October 8, 2018

6. Thank You!!!

   By BVWells, October 6, 2018   

   • Chocolate
   • 2 replies
   • 1.1k views
   • 
   • kayb
   • October 7, 2018

7. ambient humidity and baking

   By nima, October 5, 2018
   • 1 reply
   • 923 views
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   • pastrygirl
   • October 5, 2018

8. Selling chocolate in warm climate

   By eglies, September 30, 2018   

   • Chocolate
   • 5 replies
   • 1.6k views
   • 
   • pastrygirl
   • October 2, 2018

9. How do I make Candied melon?

   By Matthew.Taylor, October 1, 2018
   • 12 replies
   • 6.6k views
   • 
   • andiesenji
   • October 1, 2018

10. Chocolates storage in mall or airport shops

    By eglies, September 30, 2018   

    • Chocolate
    • 0 replies
    • 846 views
    • 
    • eglies
    • September 30, 2018

11. Simplified Praline?

    By prashamk, September 26, 2018
    • 23 replies
    • 4.6k views
    • 
    • Jim D.
    • September 30, 2018

12. Chocolate Panning Attachments 1 2

    By minas6907, May 26, 2015
    • 47 replies
    • 26.7k views
    • 
    • Kerry Beal
    • September 29, 2018

13. Setting up a chocolate Workshop in Colombia (South America)

    By felipetruji, September 25, 2018
    • 7 replies
    • 1k views
    • 
    • pastrygirl
    • September 27, 2018

14. What Equipment Do Chocolatiers Use to Condition their Products?

    By Bentley, September 26, 2018
    • 2 replies
    • 1k views
    • 
    • Bentley
    • September 26, 2018

15. Obtaining commercial confection ingredients as a home cook?

    By jrshaul, September 24, 2018
    • 11 replies
    • 1.5k views
    • 
    • Metztli
    • September 26, 2018

16. Buttermilk as A Substitute for...

    By weinoo, September 15, 2018
    • 24 replies
    • 4.6k views
    • 
    • andiesenji
    • September 24, 2018

17. Techniques for drinking chocolate

    By mebinsf, September 22, 2018
    • 6 replies
    • 1.4k views
    • 
    • ElsieD
    • September 23, 2018

18. water ganache

    By Baylee Chocolate Lady, September 23, 2018
    • 1 reply
    • 827 views
    • 
    • Kerry Beal
    • September 23, 2018

19. Tahitian vanilla from Papua New Guinea

    By Pastrypastmidnight, September 22, 2018
    • 2 replies
    • 1.6k views
    • 
    • Baylee Chocolate Lady
    • September 23, 2018

20. How do they make tart shells so perfect? 1 2

    By DeanTheBaker, August 9, 2018
    • 28 replies
    • 10.7k views
    • 
    • AAQuesada
    • September 21, 2018

21. Making Bao Bun but with a slow rise over long time?

    By philie, September 21, 2018
    • 0 replies
    • 1k views
    • 
    • philie
    • September 21, 2018

22. No-knead breads with high vegetable content

    By trfl, September 18, 2018
    • 8 replies
    • 2.2k views
    • 
    • rotuts
    • September 19, 2018

23. Classic Cakes That Need Resurrecting 1 2 3 4 10

    By maggiethecat, April 23, 2003
    • 239 replies
    • 46.9k views
    • 
    • Kendi
    • September 18, 2018

24. What kind of flour am I looking for?

    By Hassouni, February 25, 2018
    • 15 replies
    • 2.6k views
    • 
    • Hassouni
    • September 18, 2018

25. What to do with big batch of seized pumpkin fudge?

    By jrshaul, September 17, 2018
    • 9 replies
    • 1.2k views
    • 
    • Kerry Beal
    • September 17, 2018