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

Another Thing You Can Turn Bread Dough Into? Buns!

When Making Beignets, Flour Is Your Best Friend

Let’s Talk About Meringue

Turning Custard Into Pudding

Making Mug Cakes

3 Eggs, 2 Desserts, 1 Hour

Behind the Scenes

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