Pastry & Baking

6,278 topics in this forum

1. Pithiviers 1 2 3 4

   By Carrot Top, June 2, 2007
   • 88 replies
   • 21.2k views
   • 
   • Franci
   • January 10, 2014

2. Does Jacquy Pfeiffer's proofing method work at all?

   By David J., January 1, 2014
   • 12 replies
   • 4.4k views
   • 
   • lebowits
   • January 6, 2014

3. Help! Freezing freshly baked cookies for homemade ice cream sandwiches

   By lynnthebaker, January 3, 2014
   • 3 replies
   • 2k views
   • 
   • cakewalk
   • January 6, 2014

4. Fried dough with undercooked innards

   By Emily Lamb Watson, January 6, 2014
   • 0 replies
   • 1.7k views
   • 
   • Emily Lamb Watson
   • January 6, 2014

5. Speedy desserts and elements thereof

   By Bojana, January 3, 2014
   • 4 replies
   • 1.8k views
   • 
   • pastrygirl
   • January 4, 2014

6. Swiss Meringue Buttercream 1 2

   By BROWNSUGA, May 4, 2005
   • 34 replies
   • 22k views
   • 
   • pjm333
   • January 2, 2014

7. Name This Pastry

   By Matthew Kirshner, December 24, 2013
   • 7 replies
   • 2.3k views
   • 
   • Matthew Kirshner
   • December 27, 2013

8. Brix vs. Baume

   By thebaker, December 22, 2007
   • 2 replies
   • 6.2k views
   • 
   • dinkydragon
   • December 27, 2013

9. Puff Pastry is very sticky

   By ilovecake123, December 26, 2013
   • 3 replies
   • 3.2k views
   • 
   • annabelle
   • December 27, 2013

10. Pavlova 1 2

    By Bojana, June 6, 2013
    • 26 replies
    • 9.6k views
    • 
    • lesliec
    • December 26, 2013

11. Favorite loaf pan for baking bread?

    By rotuts, October 22, 2013
    • 15 replies
    • 5.3k views
    • 
    • Shel_B
    • December 24, 2013

12. Pecan Pralines 1 2

    By ellencho, February 9, 2004
    • 29 replies
    • 24.2k views
    • 
    • Jaymes
    • December 22, 2013

13. Feezing, thawing, and baking: please help

    By sabg, December 20, 2013
    • 1 reply
    • 1.6k views
    • 
    • thatchairlady
    • December 21, 2013

14. Tarts - neutral glaze - recipe question

    By Andrew Birch, December 19, 2013
    • 3 replies
    • 2.6k views
    • 
    • Andrew Birch
    • December 19, 2013

15. Why did the sugars in my rum crystallize and fall out?

    By cteavin, December 18, 2013
    • 5 replies
    • 2.3k views
    • 
    • minas6907
    • December 19, 2013

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

    By gofes, September 30, 2013
    • 11 replies
    • 6.4k views
    • 
    • quantumcloud509
    • December 15, 2013

17. Anyone Using Valrhona Opalys?

    By Jim D., December 9, 2013
    • 6 replies
    • 4.7k views
    • 
    • Kerry Beal
    • December 10, 2013

18. HELP! ice cream milk fat content

    By alonsohdez90, December 5, 2013
    • 2 replies
    • 1.6k views
    • 
    • JoNorvelleWalker
    • December 5, 2013

19. Paulins Macaroon Cookies

    By audrey551, December 3, 2013
    • 2 replies
    • 2.4k views
    • 
    • tsp.
    • December 4, 2013

20. Seeds/grains don't stick on baked breads! Any "glue" ideas?

    By lizztwozee, December 3, 2013
    • 4 replies
    • 3.1k views
    • 
    • lizztwozee
    • December 3, 2013

21. Exploding bonbons-what did I do wrong?

    By patti_h, November 30, 2013
    • 11 replies
    • 4.6k views
    • 
    • Tri2Cook
    • December 2, 2013

22. Novice baker needing advice for buttermilk pie recipe

    By Paula Ramsey, November 29, 2013
    • 2 replies
    • 1.9k views
    • 
    • judiu
    • November 30, 2013

23. Pizzelle – Bake-Off IV

    By Kerry Beal, June 3, 2007
    • 24 replies
    • 15k views
    • 
    • pbear
    • November 29, 2013

24. Shelf-stable/shelf life of truffles 1 2

    By gbbaker, October 9, 2006
    • 29 replies
    • 24.4k views
    • 
    • AngelRaine
    • November 27, 2013

25. Raw pie dough

    By QbanCrackr, November 20, 2013
    • 3 replies
    • 2.1k views
    • 
    • Lisa Shock
    • November 21, 2013