@halfbatchbakingAug 7, 2026 · 0:38 · Classic classical gymnopedie solo piano(1034554)
Did you know all recipes are based on basic ratios? Once you know the ratios and role of ingredients you can adjust recipes easily. Common Baking Ratios (By Weight) Pound Cake: 1 part flour, 1 part sugar, 1 part fat, 1 part eggs (1:1:1:1) Cookies (Drop/Shortbread): 3 parts flour, 2 parts fat, 1 part sugar (3:2:1) Pie Dough: 3 parts flour, 2 parts fat, 1 part water (3:2:1) Biscuits and Scones: 3 parts flour, 2 parts liquid, 1 part fat (3:2:1) Muffins and Quick Breads: 2 parts flour, 2 parts liquid, 1 part fat, 1 part eggs (2:2:1:1) Bread (Standard Lean Dough): 5 parts flour, 3 parts water/liquid (5:3) Pâte à Choux: 2 parts liquid, 1 part flour, 1 part fat, 2 parts eggs (2:1:1:2) American Buttercream: 2 parts powdered sugar, 1 part butter (2:1) #baking #foodscience #ratio #foodie #todayilearned
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