Pastry & Baking

6,279 topics in this forum

1. English Custard Tarts

   By Dejah, October 30, 2013
   • 7 replies
   • 3.5k views
   • 
   • Dejah
   • November 9, 2013

2. Can Better Chocolate be Made by Blending?

   By gurlPatis, October 25, 2013
   • 1 reply
   • 2.5k views
   • 
   • Lisa Shock
   • October 27, 2013

3. Favorite loaf pan for baking bread?

   By rotuts, October 22, 2013
   • 15 replies
   • 5.4k views
   • 
   • Shel_B
   • December 24, 2013

4. About 10X and other powdered sugars 1 2

   By xxchef, October 21, 2013
   • 38 replies
   • 8.6k views
   • 
   • Kim Shook
   • June 24, 2022

5. Fixing un-jelled jam with green apple jelly?

   By ElainaA, October 18, 2013
   • 11 replies
   • 2.4k views
   • 
   • ElainaA
   • October 30, 2013

6. Are Cella's chocolate cherries starch molded?

   By Jenjcook, October 18, 2013
   • 2 replies
   • 2.6k views
   • 
   • minas6907
   • October 20, 2013

7. Holy butter ganache, batman!

   By Jenjcook, October 11, 2013
   • 15 replies
   • 4.8k views
   • 
   • teonzo
   • October 15, 2013

8. Making pumpkin pie from scratch for the first time...quick question about my pumpkin puree.

   By Graphix, October 10, 2013
   • 13 replies
   • 3k views
   • 
   • andiesenji
   • November 3, 2013

9. Creme Brulee – No Oven – Fast Chill

   By TheLastOfUs, October 7, 2013
   • 9 replies
   • 13.4k views
   • 
   • pbear
   • October 22, 2013

10. Intentionally Breaking Emulsions

    By Stephanie Wallace, October 2, 2013
    • 6 replies
    • 1.9k views
    • 
    • judiu
    • October 4, 2013

11. Cookie Dough that doesn't expand when cooked.

    By gofes, September 30, 2013
    • 11 replies
    • 6.5k views
    • 
    • quantumcloud509
    • December 15, 2013

12. very dark, too dense choc. frosting

    By toni, September 25, 2013
    • 12 replies
    • 8k views
    • 
    • annabelle
    • September 26, 2013

13. Feed your yeast

    By shellyschachter, September 23, 2013
    • 7 replies
    • 1.9k views
    • 
    • judiu
    • October 4, 2013

14. Tart crust cracks in half when cut

    By rodyan, September 22, 2013
    • 17 replies
    • 13.9k views
    • 
    • rodyan
    • September 26, 2013

15. Strudel(a), how dough works

    By borgr, September 22, 2013
    • 22 replies
    • 7.1k views
    • 
    • K8memphis
    • March 17, 2015

16. Experiments in Salt Rising Bread - or "oh my god what died in here

    By Kerry Beal, September 21, 2013
    • 15 replies
    • 5.1k views
    • 
    • Kerry Beal
    • September 23, 2013

17. Coloring coating chocolate

    By rajoress, September 18, 2013
    • 3 replies
    • 1.6k views
    • 
    • rajoress
    • September 19, 2013

18. Whipped cream problem.

    By hazen, September 18, 2013
    • 19 replies
    • 5.1k views
    • 
    • Lisa Shock
    • September 24, 2013

19. Looking For Spicing Suggestions for Tea Bread

    By Porthos, September 17, 2013
    • 13 replies
    • 2.2k views
    • 
    • andiesenji
    • September 24, 2013

20. The cake, the whole cake, and nothing but the cake 1 2

    By cakewalk, September 15, 2013
    • 30 replies
    • 7.4k views
    • 
    • cakewalk
    • September 29, 2013

21. Caramel apples-- caramel now, fancification later?

    By TeakettleSlim, September 13, 2013
    • 5 replies
    • 2.3k views
    • 
    • Lisa Shock
    • September 14, 2013

22. Help - tried and loved cake recipe suddenly gone awry!

    By thecoffeesnob, September 11, 2013
    • 17 replies
    • 2.7k views
    • 
    • quiet1
    • September 16, 2013

23. Cookies Homemade

    By tehmeena, September 11, 2013
    • 0 replies
    • 3.7k views
    • 
    • tehmeena
    • September 11, 2013

24. Chef Dominique Ansel Introduces the Magic Soufflé

    By Shel_B, September 9, 2013
    • 1 reply
    • 1.5k views
    • 
    • annabelle
    • September 9, 2013

25. "Bouchon Bakery" – The Book

    By &roid, September 8, 2013
    • 10 replies
    • 4.2k views
    • 
    • emmalish
    • October 7, 2013