Pastry & Baking

6,276 topics in this forum

1. Bite-sized tart pans?

   By abadoozy, November 1, 2012
   • 8 replies
   • 3.6k views
   • 
   • andiesenji
   • November 2, 2012

2. Apple pectin

   By mm84321, October 22, 2012
   • 6 replies
   • 4.3k views
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   • Baselerd
   • November 2, 2012

3. Crusty breads and airtight plastic bags

   By Hassouni, October 29, 2012
   • 11 replies
   • 2.6k views
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   • naguere
   • October 31, 2012

4. Chocolate Plaque vs Icing Plaque

   By Coreen, October 17, 2012
   • 7 replies
   • 3.1k views
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   • JeanneCake
   • October 27, 2012

5. How to color mannitol?

   By Bojana, October 22, 2012
   • 5 replies
   • 2.8k views
   • 
   • Lisa Shock
   • October 26, 2012

6. Pumpkin filling getting thick

   By sugarseattle, October 22, 2012
   • 5 replies
   • 1.7k views
   • 
   • Lisa Shock
   • October 24, 2012

7. Neutral glaze recipe

   By Lia Tumkus, October 17, 2012
   • 4 replies
   • 10k views
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   • Lia Tumkus
   • October 23, 2012

8. Bryan Voltaggio's chocolate ganache

   By ihatenougat, October 24, 2009
   • 9 replies
   • 13.1k views
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   • Tri2Cook
   • October 22, 2012

9. Using a jelly bag.... rules?

   By Edward J, October 17, 2012
   • 5 replies
   • 4.7k views
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   • andiesenji
   • October 19, 2012

10. Candied fruit problem

    By ElainaA, October 17, 2012
    • 2 replies
    • 1.7k views
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    • ElainaA
    • October 18, 2012

11. Bubblegum Flavor

    By Anonymous Modernist 2897, November 19, 2011
    • 3 replies
    • 1.8k views
    • 
    • Anonymous Modernist 310
    • October 15, 2012

12. Making pie dough in walk-in freezer/outside in winter?

    By Junkbot, October 8, 2012
    • 5 replies
    • 1.8k views
    • 
    • DianaM
    • October 12, 2012

13. Brioche 1 2

    By foodie3, July 1, 2004
    • 37 replies
    • 13.8k views
    • 
    • DianaM
    • October 12, 2012

14. What Does "Bake until set" Mean?

    By Shel_B, October 12, 2012
    • 2 replies
    • 24.2k views
    • 
    • Kouign Aman
    • October 12, 2012

15. Adding Eggs to Custard, Curd, and Creme

    By Shel_B, October 10, 2012
    • 10 replies
    • 7k views
    • 
    • Panaderia Canadiense
    • October 12, 2012

16. Lebovitz's Sea Salted Caramel Ice Cream Recipe (help!)

    By The Choc Doc, October 10, 2012
    • 4 replies
    • 3.7k views
    • 
    • The Choc Doc
    • October 11, 2012

17. Pictorial, Making Long Baguettes

    By dcarch, October 6, 2012
    • 6 replies
    • 2.3k views
    • 
    • DianaM
    • October 9, 2012

18. What to do with unleavened biscuit dough?

    By Crouton, October 7, 2012
    • 9 replies
    • 2.6k views
    • 
    • AlenChris
    • October 8, 2012

19. Maple Caramel

    By mostlylana, December 31, 2008
    • 12 replies
    • 5.2k views
    • 
    • Panaderia Canadiense
    • October 5, 2012

20. Coca

    By bethesdabakers, October 4, 2012
    • 0 replies
    • 1.5k views
    • 
    • bethesdabakers
    • October 4, 2012

21. Dessert using Dijon Mustard?

    By amberlee0811, September 27, 2012
    • 12 replies
    • 7.7k views
    • 
    • Broken English
    • September 29, 2012

22. Working Cleanly in the Chocolate Kitchen 1 2 3

    By digigirl, September 2, 2008
    • 54 replies
    • 10.7k views
    • 
    • stuartlikesstrudel
    • September 27, 2012

23. Sunken Cake Center in 9 x 13 Pan

    By mache, September 25, 2012
    • 21 replies
    • 3.4k views
    • 
    • mache
    • September 27, 2012

24. Re-baking custards

    By HowardLi, September 26, 2012
    • 3 replies
    • 1.6k views
    • 
    • HowardLi
    • September 27, 2012

25. High-Gluten Flour, and the Role of Gluten in Bread Structure 1 2

    By doronin, March 27, 2006
    • 33 replies
    • 9.1k views
    • 
    • HungryC
    • September 25, 2012