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.
About Baking
The Best Part
The Downside
Behind the Scenes
Basic Ingredients for Cakes, Cookies, and Bread
Basic Ingredients for Custard, Biscuits, and Muffins/Quick Breads
A Year of Adventures in Ratio Baking
Learn to Love Mini Cake Tins With Me
5 Things You Can Bake Without Planning
Cake Ratio
Chocolate Cake Attempts 1 & 2
Too Many Types of Cake
Chocolate Cake with Whipped Cream Frosting
Baking Gluten-Free Cakes
Making Mug Cakes
Cookie Ratio
Bread Ratio
Bread
A Quick Guide to Ratio Baking Bread
Boiling the Bread Dough to Make Bagels
Another Thing You Can Turn Bread Dough Into? Buns!
Custard Ratio
Custard
Let’s Try Custard Again
Custard or Ice Cream?
Souffle Wasn’t as Scary as I Thought
Turning Custard Into Pudding
3 Eggs, 2 Desserts, 1 Hour
Muffins Ratio
Time for Muffins
A Quick Guide to Ratio Baking Muffins
Pie Dough Ratio
Apple Pie Time
Pie Ratio Plus Custard Ratio Equals Chocolate Pie
Pumpkin Pie Attempts
Pasta Ratio
Biscuits Ratio
Choux Pastry Ratio
When Making Beignets, Flour Is Your Best Friend
Meringue Ratio
Let’s Talk About Meringue
3 Eggs, 2 Desserts, 1 Hour
