Pastries & Baking | Chef Forum

4

115

How To Prevent The Bottoms Of Brownies From Burning.

7

24K

Cake/doughnut packaging

5

1K

by JohnDB

Salt in non- fermented doughs

2

118

by retiredbaker

Homemade Dough Sheeter?

6

2K

by retiredbaker

infusing chocolate bars

10

11K

by JohnDB

Name That Slicer?

2

178

Retarder proofer trouble for overnight donuts

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2K

by retiredbaker

Fat for chocolate and ice cream

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222

by retiredbaker

Croissant Troubleshooting

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477

by retiredbaker

9

1K

How do you cook a layer of crème brûlée?

6

247

by ForTheLoveOfPastry

Cake Insert Sagging - Thickeners Question

5

231

by sarosbardining

Swiss / Italian Meringue Buttercream with Meringue Powder

4

773

by JohnDB

Sugar Work Techniques

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1K

by retiredbaker

gas oven baking

2

32

2K

by butzy

1

217

3

481

Caramelized nuts

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263

2

318

Sticky biscotti loaves

4

838

by retiredbaker

6

825

by retiredbaker

Homemade Alpha-Bits Cereal and Number-shaped Cereal

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253

My Tiramisu creme becomes suddenly bubbly

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1K

by retiredbaker

Shelf life of refrigerated fresh yeast

7

3K

What's the Name?

4

533

cake ideas for new coffee shop.

4

1K

by Transglutaminase

creme brulee tart

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953

Crystal orange chip

4

971

Need help baking BIG cookies in conVECtional oven

1

995

by jcakes

Help with ballooning pizza

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2K

by Transglutaminase

getting more rise on cookies without making them cake-y?

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1K

by jcakes

mimicking white chocolate flavor?

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664

by STEPHEN WOODARD

Fruitcake - mistake or miracle?

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2K

by L'uovo vulcanico

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by granola girl