What Makes A Baking Ratio?

6264 WordsFeb 16, 201626 Pages
Wouldn?t it be great if you could push a ?charming? button every time you were around Maybe you?re already an excellent baker or perhaps you?re only excellent at eating baked goods. Either way, baking ratios are one of those lovely cooking tricks that will help you bake faster and eat those treats sooner. A baking ratio is the basic measurements of what ingredients need to happen in order to get your baked goods going. And ratios are talked about in parts, like 3:2:1, 5:3, or 1:2:1. (Having any middle school math flashbacks?) If a ratio calls for three parts flour, two parts fat, it?s talking about measurements. So, for example, if you were using three cups of flour you?d use two cups of fat to keep that 3:2 ratio. Make sense? Maybe? Read on. What this all boils down to is that if you know the ratios for baking, you can whip things up easily without a recipe. And if you want to scale a recipe down, you can do that too. Let?s use cookies as an example here, because they?re so important in life. The ratio for cookies is 3:2:1, flour to sugar to fat. If you wanted to make a big batch, you would combine three cups of flour, two cups of sugar, and a cup of butter. But if you wanted to treat yourself to a ?Cookies For Dinner Tuesday,? you could still use that same 3:2:1 ratio and scale down to 3/4 cup of flour, 1/2 cup sugar, and 1/4 cup butter. And there you have it; some simple math can help you excel at baking and eating delicious cookies. Easy baking ratios: Biscuits: 3:1:2

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