Baking Crafts

Can you tell the difference?

I have heard that pastry chefs usually prefer unsalted butter rather than salted butter. When it comes to cakes and coo...

30 comments posted 19yrs

posted by frank103

30 comments posted 19yrs posted by frank103

Buyer Beware of Sugarcraft

I just want to post the extremelly negative encounter I had with Sugarcraft after they botched an order I made with a g...

0 comments posted 19yrs

posted by aeroknut

0 comments posted 19yrs posted by aeroknut

The Artisan - Recipe Upload - 8/17/2006

Hello All: We have just harvested Zucchini, and also bought some great white eggplant at our local Farmer's Market. We...

24 comments posted 19yrs

posted by ggda

24 comments posted 19yrs posted by ggda

Cake Pans

Hi, this is my first posting to the group. I read that light colored, shiney (aluminum?) cake pans, as opposed to the k...

24 comments posted 19yrs

posted by frank103

24 comments posted 19yrs posted by frank103

Portugese Broa

Worked on my first generation of a Portugese Broa (yeasted corn bread) recipe this weekend - turned out pretty good! I'...

0 comments posted 19yrs

posted by fake

0 comments posted 19yrs posted by fake

crust features

I dont seem to be able to create interesting crust features like ears on the bread I bake. I love how this looks in the...

9 comments posted 19yrs

posted by sjwilder

9 comments posted 19yrs posted by sjwilder

bread remedy?

Looking for suggestions to fix a problem: Got a new Viking stand mixer (great!). Tried out a two loaf batch of a favori...

8 comments posted 19yrs

posted by scott

8 comments posted 19yrs posted by scott

repost: brick-like sponge

Apologies if this comes through twice. My original post doesn't seem to be showing up -- at least I'm not able to view...

9 comments posted 19yrs

posted by vicsage

9 comments posted 19yrs posted by vicsage

The Best Thing Since Sliced Bread?

So the Super Wal-Mart near me has "Value Added" French Bread with garlic Parmesan, rosemary herb, "everything" topping,...

43 comments posted 20yrs

posted by terminalwriter

43 comments posted 20yrs posted by terminalwriter

Sourdough starter question

I'm new to this. I'm using Nancy Silverton's grape starter recipe. It's day three. I've read everywhere that the starte...

5 comments posted 20yrs

posted by raymond

5 comments posted 20yrs posted by raymond

Pie Shields

Does anyone know where I can find pie shields for smaller pie pans? I have the adjustable kind, but I can't seem to find...

12 comments posted 20yrs

posted by scott609a

12 comments posted 20yrs posted by scott609a

Added melted chocolate to a cake recipe

I'm trying to create a chocolate cake recipe that will rise nicely and have a fine moist crumb. It is to be used as a l...

4 comments posted 20yrs

posted by mcarthey

4 comments posted 20yrs posted by mcarthey

OH NO!!! I forgot the oil!

I suspect a major disaster. I never made lemon chiffon cake so I went by a recipe which called for about a cup or so of...

9 comments posted 20yrs

posted by richard.hollenbeck

9 comments posted 20yrs posted by richard.hollenbeck

Yoga Cooking Tour in Italy

Yoga Tour Held on the Noble estate of Villa Castelletti Included in the Program -> 6 nights accommodations (in double o...

0 comments posted 20yrs

posted by groupitaly

0 comments posted 20yrs posted by groupitaly

Buttercream problem

Hello, I would really appreciate some advice on making buttercream. I have tried making simple buttercream using the re...

5 comments posted 20yrs

posted by lay_kim

5 comments posted 20yrs posted by lay_kim