Adventures in Ratio Baking

Since my husband gave me a shiny new kitchen scale for Christmas 2018, I’ve started exploring ratio baking, which is baking things like cake and bread using ratios instead of recipes. So far, it’s been quite a journey full of ups and downs, but it’s definitely worth it. I’m enjoying it more than I ever enjoyed following a recipe. For one, I love the freedom it offers.

Follow along on my journey! If you embark on one, too, I’d love to hear about it.

Chocolate Cake Attempts 1 & 2

The Best Part

The Downside

Basic Ingredients for Cakes, Cookies, and Bread

Too Many Types of Cake

Chocolate Cake with Whipped Cream Frosting

Cookies…Didn’t Go So Well


Baking Gluten-Free Cakes


Time for Muffins

Apple Pie Time

Let’s Try Custard Again

A Year of Adventures in Ratio Baking

Learn to Love Mini Cake Tins With Me

Pie Ratio Plus Custard Ratio Equals Chocolate Pie

A Quick Guide to Ratio Baking Muffins

Custard or Ice Cream?

Souffle Wasn’t as Scary as I Thought

Pasta Dough…Was Sticky

Biscuits It Is

5 Things You Can Bake Without Planning

A Quick Guide to Ratio Baking Bread

Basic Ingredients for Custard, Biscuits, and Muffins/Quick Breads

Boiling the Bread Dough to Make Bagels

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