Pastry & Baking

6,249 topics in this forum

1. Bubblegum Flavor

   By Anonymous Modernist 2897, November 19, 2011
   • 3 replies
   • 2.1k views
   • 
   • Anonymous Modernist 310
   • October 15, 2012

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

   By Junkbot, October 8, 2012
   • 5 replies
   • 2.2k views
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   • DianaM
   • October 12, 2012

3. Brioche 1 2

   By foodie3, July 1, 2004
   • 37 replies
   • 15.9k views
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   • DianaM
   • October 12, 2012

4. What Does "Bake until set" Mean?

   By Shel_B, October 12, 2012
   • 2 replies
   • 28k views
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   • Kouign Aman
   • October 12, 2012

5. Adding Eggs to Custard, Curd, and Creme

   By Shel_B, October 10, 2012
   • 10 replies
   • 9.2k views
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   • Panaderia Canadiense
   • October 12, 2012

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

   By The Choc Doc, October 10, 2012
   • 4 replies
   • 4.4k views
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   • The Choc Doc
   • October 11, 2012

7. Pictorial, Making Long Baguettes

   By dcarch, October 6, 2012
   • 6 replies
   • 2.6k views
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   • DianaM
   • October 9, 2012

8. What to do with unleavened biscuit dough?

   By Crouton, October 7, 2012
   • 9 replies
   • 3.2k views
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   • AlenChris
   • October 8, 2012

9. Maple Caramel

   By mostlylana, December 31, 2008
   • 12 replies
   • 5.8k views
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   • Panaderia Canadiense
   • October 5, 2012

10. Coca

    By bethesdabakers, October 4, 2012
    • 0 replies
    • 1.7k views
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    • bethesdabakers
    • October 4, 2012

11. Dessert using Dijon Mustard?

    By amberlee0811, September 27, 2012
    • 12 replies
    • 8.7k views
    • 
    • Broken English
    • September 29, 2012

12. Working Cleanly in the Chocolate Kitchen 1 2 3

    By digigirl, September 2, 2008
    • 54 replies
    • 12.7k views
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    • stuartlikesstrudel
    • September 27, 2012

13. Sunken Cake Center in 9 x 13 Pan

    By mache, September 25, 2012
    • 21 replies
    • 4.4k views
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    • mache
    • September 27, 2012

14. Re-baking custards

    By HowardLi, September 26, 2012
    • 3 replies
    • 1.9k views
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    • HowardLi
    • September 27, 2012

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

    By doronin, March 27, 2006
    • 33 replies
    • 11k views
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    • HungryC
    • September 25, 2012

16. The Sticky Muffin Blues

    By MelissaH, September 17, 2012
    • 16 replies
    • 6.5k views
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    • MelissaH
    • September 24, 2012

17. Greek pastries

    By KaffirLime, September 18, 2012
    • 4 replies
    • 2.9k views
    • 
    • KaffirLime
    • September 22, 2012

18. Two dozen apple pies, with teens & prepared crusts

    By Fernwood, September 18, 2012
    • 14 replies
    • 3.5k views
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    • teagal
    • September 21, 2012

19. Making smaller batches of different colored macarons

    By Amirah, September 19, 2012
    • 6 replies
    • 8.4k views
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    • Amirah
    • September 20, 2012

20. Icing sugar without anticaking agent, UK/online

    By Justin Pinkney, September 13, 2012
    • 7 replies
    • 5.5k views
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    • keychris
    • September 20, 2012

21. An apprentice, fear, and need for advice

    By Almondmeal, September 16, 2012
    • 14 replies
    • 5.9k views
    • 
    • Almondmeal
    • September 19, 2012

22. Help with Candied Figs Please!!

    By Kim Shook, September 7, 2012
    • 8 replies
    • 2.8k views
    • 
    • Lindacakes
    • September 18, 2012

23. Help! Overseeded

    By Milangal, September 17, 2012
    • 5 replies
    • 3.4k views
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    • Milangal
    • September 18, 2012

24. Miniature eclairs

    By stuartlikesstrudel, September 17, 2012
    • 4 replies
    • 3.8k views
    • 
    • stuartlikesstrudel
    • September 17, 2012

25. Favorite tools for hand enrobing? 1 2 3

    By tammylc, March 27, 2007
    • 58 replies
    • 23.3k views
    • 
    • Milangal
    • September 15, 2012