Pastry & Baking

6,276 topics in this forum

1. European flour, and water absorption

   By jjahorn, February 11, 2013
   • 3 replies
   • 2.8k views
   • 
   • fatmat
   • April 6, 2013

2. Total noobasaurus question about no-knead dough

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

3. Innovative pastry books/lessons

   By Rana, April 1, 2013
   • 6 replies
   • 3.1k views
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   • Bojana
   • April 3, 2013

4. Apple spice cake?

   By AnnieWilliams, March 28, 2013
   • 2 replies
   • 1.6k views
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   • AnnieWilliams
   • March 29, 2013

5. Pairing for mascarpone coffee sherbet

   By pAitch, March 23, 2013
   • 10 replies
   • 3.5k views
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   • Baselerd
   • March 26, 2013

6. Sorbitol, powder vs liquid

   By Mette, March 20, 2013
   • 3 replies
   • 4.3k views
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   • GlorifiedRice
   • March 23, 2013

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

   By Darienne, March 19, 2013
   • 14 replies
   • 22.4k views
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   • Lisa Shock
   • March 23, 2013

8. Hazelnut Praline Paste 1 2

   By sherribabee, April 7, 2005
   • 28 replies
   • 11.1k views
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   • AnnieWilliams
   • March 23, 2013

9. Chocolate Molten Lava Cake 1 2

   By Serena, May 9, 2008
   • 32 replies
   • 11.9k views
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   • FrogPrincesse
   • March 23, 2013

10. Cotton candy, savory and sweet 1 2

    By twodogs, December 7, 2003
    • 34 replies
    • 27.5k views
    • 
    • kleinebre
    • March 22, 2013

11. Making a really stiff mousse pie?

    By jrshaul, March 21, 2013
    • 7 replies
    • 3.6k views
    • 
    • LindaK
    • March 22, 2013

12. Jelly Rolls (Swiss Rolls) -- Bake-Off XI

    By Kerry Beal, November 30, 2007
    • 20 replies
    • 12.3k views
    • 
    • GlorifiedRice
    • March 22, 2013

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

    By piracer, March 7, 2013
    • 33 replies
    • 15.3k views
    • 
    • SimonH
    • March 18, 2013

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

    By Rana, March 13, 2013
    • 18 replies
    • 3.7k views
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    • hydrocolloidal
    • March 16, 2013

15. Fillings for Easter eggs

    By keychris, March 9, 2013
    • 12 replies
    • 2.4k views
    • 
    • janeer
    • March 14, 2013

16. Chocolate Fondant 1 2

    By Lowblow, March 16, 2005
    • 33 replies
    • 14.2k views
    • 
    • JeanneCake
    • March 13, 2013

17. Sugar Syrup Stages at High Altitudes

    By Panaderia Canadiense, March 9, 2013
    • 3 replies
    • 3.9k views
    • 
    • Panaderia Canadiense
    • March 9, 2013

18. Closing Wine Filled Chocolates

    By jaroj, February 15, 2013
    • 13 replies
    • 8.2k views
    • 
    • Alleguede
    • March 7, 2013

19. Chocolate tempering using grated cocoa butter 1 2

    By Darienne, March 26, 2010
    • 32 replies
    • 17.3k views
    • 
    • Alleguede
    • March 7, 2013

20. Bringing shine back to chocolate?

    By qtrican, February 20, 2013
    • 6 replies
    • 21k views
    • 
    • Alleguede
    • March 7, 2013

21. Where to buy a used confectionery guitar?

    By JeanneCake, March 3, 2013
    • 2 replies
    • 3.2k views
    • 
    • JeanneCake
    • March 4, 2013

22. Sous vide creme brulee temps?

    By torolover, March 3, 2013
    • 0 replies
    • 2.8k views
    • 
    • torolover
    • March 3, 2013

23. Banana burrata

    By ninagluck, March 1, 2013
    • 7 replies
    • 1.8k views
    • 
    • ninagluck
    • March 2, 2013

24. Making Coconut Purée

    By Jim D., March 2, 2013
    • 1 reply
    • 2.9k views
    • 
    • Kerry Beal
    • March 2, 2013

25. New techniques for dessert decoration

    By Lia Tumkus, February 24, 2013
    • 11 replies
    • 5k views
    • 
    • mkayahara
    • March 1, 2013