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
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