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.
Basic Ingredients for Cakes, Cookies, and Bread
Chocolate Cake with Whipped Cream Frosting
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
Souffle Wasn’t as Scary as I Thought
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
Another Thing You Can Turn Bread Dough Into? Buns!
When Making Beignets, Flour Is Your Best Friend
