When I cook, it seems I’m always looking up things like converting cups to grams or ounces, a simple brine for poultry, ratios for baking, bread dough conditioners, internal temps for baked goods, conversions for not-sugar sweeteners, or how to cook with gluten-free flours, etc.
If only I had that information in one file that I could print out and plaster to my refrigerator door or put in a sheet-protected notebook.. Hmmm. I’m so brilliant sometimes, I scare myself. Maybe others, too but not for the brilliant part.
Let’s start with… RATIOS
Baking is science and alchemy all rolled into one. But, the amazing thing about baking is that there are simple formulas to help you bake without a recipe.
Recipes are relative. Weather, humidity, air temperature, measuring methods, oven temperature quirks, bakeware materials, how old your ingredients are, different techniques for mixing and combining ingredients, elevation, and more can all affect how your cake, brownies, bread, cookies, pie, and such will turn out.
The FAB four – Not the Beetles
Any baked good has a foundation. Almost all baked goods consist of varying amounts of:
- Eggs, Fat
For those of you who like Memes, think, FLEB.
There is often also salt, yeast, and sweetener
You also need to know how to combine the ingredients and the finer points of baking, such as kneading, cutting butter into flour for pie crust, oven temperature, rolling out dough, doneness temperature, and such. But if you know your ingredient ratio half or more of the battle for baking amazing goodies is done.