• Adventures in Ratio Baking: Too Many Types of Cake

    I wish I were just talking about vanilla, chocolate, strawberry, marble, white cakes…. That’s already a lot of different types of cake to choose from. No, the types of cake I’m talking about here are butter cakes, sponge cakes, high ratio cakes, genoise cakes, Angel food cakes, and more. Cakes are classified by what goes into them and how they’re mixed. Something I never knew about until I started ratio baking and had to know how to put the ingredients together. I’m still at the beginning of my ratio baking journey. I’m still stuck on cakes. So I’ll just be talking about the pound cake, high ratio cake, and sponge…

  • Adventures in Ratio Baking: Basic Ingredients for Cakes, Cookies,and Bread - the essential ingredients you will need when making cakes, cookies, or bread, whether when following a recipe or trying out ratio baking

    Adventures in Ratio Baking: Basic Ingredients for Cakes, Cookies, and Bread

    When I first started ratio baking in 2019, I worried about the ingredients I would need. Without a recipe with a handy list, it was hard to know exactly what to use. And, as I later found out, to remember to add it. Fortunately, ratio baking has some basics. Since it’s based on ratios, it has to say what ratio to what is necessary. The cake ratio has a 1:1:1:1 ratio of fat to sugar to eggs to flour. The cookie ratio is a 3:2:1 ratio of flour to fat to sugar. Bread has a ratio of 5:3 of flour to water. Just from this, it’s clear flour, sugar, fat,…