Pastry & Baking

6,263 topics in this forum

1. Converting a chocolate fountain to a tempering setup?

   By jrshaul, February 13, 2012
   • 5 replies
   • 5.3k views
   • 
   • Lisa Shock
   • February 15, 2012

2. Graham Cracker Alternatives?

   By Panaderia Canadiense, February 14, 2012
   • 14 replies
   • 8.6k views
   • 
   • judiu
   • February 15, 2012

3. Italian Meringue Buttercream woes

   By lennyk, October 12, 2011
   • 23 replies
   • 18.9k views
   • 
   • lennyk
   • February 15, 2012

4. Ostie (Wafers) for Panforte: Recipes, Substitutions?

   By Mjx, February 13, 2012
   • 7 replies
   • 4.5k views
   • 
   • Mjx
   • February 14, 2012

5. Vibrating tables

   By tammylc, February 26, 2007
   • 13 replies
   • 8.1k views
   • 
   • bonkboo
   • February 14, 2012

6. Homemade Baking Powder

   By Susie Q, February 20, 2008
   • 11 replies
   • 3.8k views
   • 
   • SylviaLovegren
   • February 13, 2012

7. Small amount of flour in lava cakes?

   By imanalienchef, February 10, 2012
   • 6 replies
   • 2.8k views
   • 
   • jrshaul
   • February 11, 2012

8. Thinning tempered chocolate for dipping

   By six, January 28, 2012
   • 21 replies
   • 25.7k views
   • 
   • Philip Le
   • February 10, 2012

9. Sodium in Bread? Home baked vs store bought?

   By rotuts, February 8, 2012
   • 5 replies
   • 11.4k views
   • 
   • rotuts
   • February 9, 2012

10. Filled Cookie Recipe

    By mathewr, February 1, 2012
    • 12 replies
    • 2.8k views
    • 
    • mathewr
    • February 7, 2012

11. Help! Blackberry Pie Filling too Raw and Floury

    By Susie Q, February 6, 2012
    • 11 replies
    • 8.4k views
    • 
    • Lisa Shock
    • February 6, 2012

12. Don't like milk chocolate and have 6 pounds of it

    By Darienne, January 30, 2012
    • 13 replies
    • 3.2k views
    • 
    • SusanGiff
    • February 2, 2012

13. Bird Seed Brittle

    By lizztwozee, January 26, 2012
    • 13 replies
    • 4.6k views
    • 
    • lizztwozee
    • January 31, 2012

14. Liquid Glucose?

    By jfresch, January 4, 2012
    • 4 replies
    • 2.4k views
    • 
    • emannths
    • January 30, 2012

15. Using Lactisole in savory sorbets

    By Shalmanese, January 25, 2012
    • 2 replies
    • 1.8k views
    • 
    • Kerry Beal
    • January 25, 2012

16. Freezing bread dough

    By Deus Mortus, January 15, 2012
    • 9 replies
    • 5.5k views
    • 
    • bethesdabakers
    • January 20, 2012

17. Black Brioche

    By bbtoronto, January 15, 2012
    • 5 replies
    • 4.3k views
    • 
    • SniderJW1263
    • January 20, 2012

18. Has Anyone Tried Making Thin Sandwich Rolls?

    By zoe b, January 11, 2012
    • 14 replies
    • 3.4k views
    • 
    • zoe b
    • January 19, 2012

19. Shelf life of macarons?

    By RuthWells, February 18, 2009
    • 10 replies
    • 17.2k views
    • 
    • piracer
    • January 18, 2012

20. Why not add lecithin to home baked bread to retard staling?

    By gfweb, December 29, 2011
    • 6 replies
    • 8.3k views
    • 
    • Sebastian
    • January 9, 2012

21. From All Hand Work to some Mechanization

    By xxchef, January 6, 2012
    • 3 replies
    • 2.3k views
    • 
    • rotuts
    • January 6, 2012

22. Baking with Rose Levy Beranbaum's Pie & Pastry Bible

    By Chris Amirault, January 18, 2010
    • 21 replies
    • 10.4k views
    • 
    • mache
    • January 6, 2012

23. See's Toffee-Ettes

    By Obese-Wan Kenobi, January 5, 2012   

    • Confections
    • 0 replies
    • 2.2k views
    • 
    • Obese-Wan Kenobi
    • January 5, 2012

24. Dessert to match Muscat

    By Mette, December 24, 2011
    • 10 replies
    • 2.7k views
    • 
    • Mette
    • January 3, 2012

25. Baking on the grill - a revelation!

    By Heartsurgeon, December 3, 2011
    • 18 replies
    • 16.2k views
    • 
    • runwestierun
    • December 31, 2011