Pastry & Baking

6,279 topics in this forum

1. Making a really stiff mousse pie?

   By jrshaul, March 21, 2013
   • 7 replies
   • 3.8k views
   • 
   • LindaK
   • March 22, 2013

2. Sorbitol, powder vs liquid

   By Mette, March 20, 2013
   • 3 replies
   • 4.5k views
   • 
   • GlorifiedRice
   • March 23, 2013

3. Maraschino cherry juice – what to do with it?

   By Darienne, March 19, 2013
   • 14 replies
   • 23.2k views
   • 
   • Lisa Shock
   • March 23, 2013

4. [PIC] What kind of topping/icing is that?

   By Rana, March 13, 2013
   • 18 replies
   • 3.9k views
   • 
   • hydrocolloidal
   • March 16, 2013

5. Sugar Syrup Stages at High Altitudes

   By Panaderia Canadiense, March 9, 2013
   • 3 replies
   • 4.1k views
   • 
   • Panaderia Canadiense
   • March 9, 2013

6. Fillings for Easter eggs

   By keychris, March 9, 2013
   • 12 replies
   • 2.6k views
   • 
   • janeer
   • March 14, 2013

7. Bread flour: does the brand really matter? 1 2

   By piracer, March 7, 2013
   • 33 replies
   • 16k views
   • 
   • SimonH
   • March 18, 2013

8. Chocolateering in warm weather

   By stuartlikesstrudel, March 7, 2013
   • 22 replies
   • 13.3k views
   • 
   • pastrygirl
   • July 5, 2019

9. Total noobasaurus question about no-knead dough

   By Hassouni, March 6, 2013
   • 24 replies
   • 4.4k views
   • 
   • Snadra
   • April 4, 2013

10. Rich Cocoa Powder 1 2

    By Shel_B, March 4, 2013
    • 35 replies
    • 13.7k views
    • 
    • merstar
    • January 30, 2014

11. Where to buy a used confectionery guitar?

    By JeanneCake, March 3, 2013
    • 2 replies
    • 3.3k views
    • 
    • JeanneCake
    • March 4, 2013

12. Sous vide creme brulee temps?

    By torolover, March 3, 2013
    • 0 replies
    • 2.9k views
    • 
    • torolover
    • March 3, 2013

13. Making Coconut Purée

    By Jim D., March 2, 2013
    • 1 reply
    • 3k views
    • 
    • Kerry Beal
    • March 2, 2013

14. Banana burrata

    By ninagluck, March 1, 2013
    • 7 replies
    • 1.9k views
    • 
    • ninagluck
    • March 2, 2013

15. Melted Chocolate Weight to Volume Calculation

    By korhan, February 25, 2013
    • 9 replies
    • 24.1k views
    • 
    • korhan
    • March 1, 2013

16. New techniques for dessert decoration

    By Lia Tumkus, February 24, 2013
    • 11 replies
    • 5.3k views
    • 
    • mkayahara
    • March 1, 2013

17. Melting chocolate without a dedicated melter 1 2

    By Darienne, February 23, 2013   

    • Chocolate
    • 36 replies
    • 4.8k views
    • 
    • Elle Bee
    • February 9, 2024

18. Panna Cotta Without Cream

    By Shel_B, February 21, 2013
    • 3 replies
    • 2.7k views
    • 
    • Syzygies
    • February 21, 2013

19. Bringing shine back to chocolate?

    By qtrican, February 20, 2013
    • 6 replies
    • 21.6k views
    • 
    • Alleguede
    • March 7, 2013

20. Guinness bonbon and truffle formulas

    By lebowits, February 18, 2013
    • 7 replies
    • 3.8k views
    • 
    • RobertM
    • February 19, 2013

21. Seeking Fruit Crown Recipe and Photos

    By SouzaKH, February 18, 2013
    • 0 replies
    • 2.8k views
    • 
    • SouzaKH
    • February 18, 2013

22. Greweling's Butter Ganache Proportions

    By Jim D., February 17, 2013
    • 3 replies
    • 6.1k views
    • 
    • Chocolot
    • February 17, 2013

23. Help with Cooky Bars, Please

    By Kim Shook, February 16, 2013
    • 11 replies
    • 2.4k views
    • 
    • Darienne
    • February 19, 2013

24. Closing Wine Filled Chocolates

    By jaroj, February 15, 2013
    • 13 replies
    • 8.6k views
    • 
    • Alleguede
    • March 7, 2013

25. Fruit Compounds and Powders in Chocolates

    By Jim D., February 14, 2013
    • 6 replies
    • 7.2k views
    • 
    • Kerry Beal
    • October 15, 2018