Latest threads in Baking Craftsshow only best voted threads
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If any of you want to see a Japanese animation about baking
Friends and I have been getting into this Japanese animation (anime) series lately entitled "Yakitate!" about a boy who aspires to win Japan over with his bread, replacing steamed rice as the staple...
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18 years ago
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Trying to make a decent cannoli
Hi all, I am on a mission to make an outstanding cannoli (my favorite food ever) but I need help...a decent lot actually, given my first attempt. I bought a set of nice cannoli tubes that came with a...
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18 years ago
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molasses vs honey in breadbaking
I've been having fun with the Breadman machine DH gave me for Hanukkah. First couple of loaves were fine, next one I forgot to put the paddle in (3 hours later it took me a second to realize that we'd...
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18 years ago
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Vinegar in baking question
Hello, I don't usually post here but I'm hoping someone can help. I have a recipe for chocolate, cream cheese filled cupcakes and I forgot to buy the vinegar needed! It only calls for a table spoon of...
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18 years ago
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rye bread
I would like a recepi for rye bread. I have tried many formulations and each time the bread turns out to be very heavy and not very tasty. My formulations have used rye/white flour ratios varying from...
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18 years ago
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The artisan web site
Not my site. Some good stuff, some questionable, but broad in scope. Some glimpses at professional baking for the non pros... Pastorio
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18 years ago
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cookies crispy vs soft
There was a discussion on this awhile back. I have a response by Martha Stewart on the subject that just happened to be in a local paper. I'd be happy to key it in if it is still of interest. Wendy
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18 years ago
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Pro bakers: What is this machine?
saw this thing operating at the large bakery at Fisherman's Wharf inS.F. a while ago. The worker loaded in a batch of dough, tossed in a little flour, closed the lid, and "pppfffft", out came a few...
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18 years ago
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tips please for making pumpkin and banana bread more moist
Hello, I would sure appreciat any tips you could share as to things to do to make pumpkin and banana bread more moist. Thank you
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18 years ago
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Birthday Cake report
I made a "finding Nemo" Birthday cake for my son's birthday and decorated it using marzipan to make sea weed, coral and sea creatures. I am pretty pleased with the way it turned out, but next time...
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18 years ago
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Problem with dough for rolls
Occasionally my wife and I like fresh rolls with our dinner. I have had "less than spectacular results" from freezing the dough. What I have done in the past has been to let the dough have it's 1st...
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18 years ago
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best material for baking cakes/cookies/muffins
Hi, I'm a newbie to this board. I'm getting married this summer and am planning our wedding registry (although depending on which store(s) we end up registering at, I may just buy some of our...
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18 years ago
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Bread in a Stand mixer
When making bread in a stand mixer, is it best to: Put the liquid into the bowl first and add the flour to it ...or... Put the flour into the bowl and add the liquid to it. Why? I'm a newbie at making...
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18 years ago
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Seeking Executive Baker of Bread & Pastry
We are looking for an enthusiastic baker with experienced on various French and other European bread & patisserie, viennoiserie. Offering a truly exciting opportunity as Executive Chef in a brand new...
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18 years ago
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Looking for Bruno Crespin - French Pastry Chef
I am looking for Bruno Crespin, a French pastry chef originally from Fougeres, France. He recently worked in a bakery in New York City, and previously at Old Edwards Inn and Spa in Highlands, North...
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18 years ago
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