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
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