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

Cookies…Didn’t Go So Well


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

Pasta Dough…Was Sticky


Biscuits Ratio

Biscuits It Is


Choux Pastry Ratio

When Making Beignets, Flour Is Your Best Friend


Meringue Ratio

Let’s Talk About Meringue
3 Eggs, 2 Desserts, 1 Hour

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