Pastry & Baking

6,278 topics in this forum

1. Equipment for Making Chocolates...

   By merlicky, October 29, 2007
   • 8 replies
   • 2.8k views
   • 
   • Lior
   • November 1, 2007

2. Erupting macarons- help!

   By thecoffeesnob, September 30, 2008
   • 6 replies
   • 3.6k views
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   • tan319
   • October 3, 2008

3. Erythritol and Monk Fruit Extract

   By ElsieD, July 9, 2024
   • 0 replies
   • 746 views
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   • ElsieD
   • July 9, 2024

4. Espresso Beans in Chocolate Bark

   By peter rabbit, May 24, 2011
   • 5 replies
   • 2.8k views
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   • lironp
   • May 28, 2011

5. Espresso in chocolate donuts

   By Tammy, March 31, 2017
   • 24 replies
   • 3k views
   • 
   • paulraphael
   • April 11, 2017

6. essence vs oil vs extract

   By prasantrin, December 31, 2007
   • 8 replies
   • 27.4k views
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   • Kerry Beal
   • January 3, 2008

7. essential baking equipment

   By prasantrin, February 15, 2004
   • 16 replies
   • 3.7k views
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   • ludja
   • February 18, 2004

8. Essential oils

   By Lesley C, June 15, 2003
   • 18 replies
   • 4.8k views
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   • Chef/Writer Spencer
   • June 18, 2003

9. Ethical Dilema? (Maybe only to me)

   By cheripie, March 27, 2007
   • 14 replies
   • 3k views
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   • plk
   • March 30, 2007

10. ethical question re: teaching recipes 1 2

    By jim_jimmers, October 18, 2004
    • 25 replies
    • 3.9k views
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    • FistFullaRoux
    • October 20, 2004

11. Euro conversion help please: Granité 1 2

    By gfron1, May 28, 2009
    • 29 replies
    • 7.8k views
    • 
    • MaxH
    • July 16, 2009

12. Euro style butter...

    By tan319, March 23, 2004
    • 15 replies
    • 2.8k views
    • 
    • chefpeon
    • April 6, 2005

13. European and Asian Breakfast Pastries 1 2

    By pastrygirl, September 30, 2008
    • 33 replies
    • 7.2k views
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    • prasantrin
    • October 12, 2008

14. European flour, and water absorption

    By jjahorn, February 11, 2013
    • 3 replies
    • 2.9k views
    • 
    • fatmat
    • April 6, 2013

15. Eutectic Question

    By Jim D., June 10, 2016
    • 1 reply
    • 778 views
    • 
    • pastrygirl
    • June 10, 2016

16. Evaporated milk as substitute for milk in bread-baking?

    By lindag, April 15, 2017
    • 6 replies
    • 11.4k views
    • 
    • Anna N
    • April 15, 2017

17. Ever start making one thing, end with another?

    By Janedujour, December 29, 2003
    • 18 replies
    • 3.5k views
    • 
    • Callipygos
    • February 3, 2004

18. Everything About Cake Flour

    By rajsuman, May 26, 2006
    • 24 replies
    • 13.8k views
    • 
    • alanamoana
    • September 16, 2007

19. Everything you wanted to know about Brown Sugar 1 2

    By Ellen Shapiro, March 14, 2002
    • 49 replies
    • 10.8k views
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    • SLB
    • December 31, 2017

20. Everything you wanted to know about invert sugar 1 2

    By luvchocolate, July 26, 2006
    • 48 replies
    • 23.1k views
    • 
    • paulraphael
    • July 7, 2014

21. Everything you wanted to know about powdered sugar 1 2 3

    By blittle6, September 8, 2005
    • 52 replies
    • 16.8k views
    • 
    • alexthecook
    • April 3, 2008

22. Ewald Notter CE Classes

    By u2star, June 12, 2008   

    • Confections
    • 1 reply
    • 1.9k views
    • 
    • gfron1
    • June 12, 2008

23. Excellent flavor combinations 1 2 3 4

    By Wendy DeBord, December 12, 2005
    • 78 replies
    • 198.8k views
    • 
    • Panaderia Canadiense
    • July 11, 2011

24. Excess candied lemon rind

    By RuthWells, August 25, 2006
    • 10 replies
    • 3.1k views
    • 
    • andiesenji
    • August 27, 2006

25. Excess egg yolks and wedding desserts

    By Desiderio, August 5, 2019
    • 7 replies
    • 1.4k views
    • 
    • Desiderio
    • August 6, 2019