Has Anyone Tried Baking with Ratios?

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SUMMARY

The discussion centers around the concept of baking with ratios as introduced in Michael Ruhlman's book "Ratio." This method emphasizes using specific ingredient ratios instead of traditional recipes, allowing for flexibility in scaling and ingredient substitution. A chart detailing these ratios is available on Ruhlman's website, which can facilitate the baking process, especially for those with a kitchen scale. Participants express curiosity about the ease of this method and share personal experiences related to similar concepts, such as the "Muffin Matrix" for muffins.

PREREQUISITES
  • Understanding of basic baking principles
  • Familiarity with ingredient ratios in cooking
  • Knowledge of using kitchen scales for precise measurements
  • Awareness of Michael Ruhlman's work on culinary techniques
NEXT STEPS
  • Explore the baking ratios chart available at Ruhlman's website
  • Read "Ratio" by Michael Ruhlman for in-depth understanding
  • Experiment with scaling recipes using the Muffin Matrix concept
  • Learn about the importance of ingredient weights versus volume in baking
USEFUL FOR

Bakers, culinary students, and home cooks interested in enhancing their baking skills through flexible recipe techniques and ingredient ratios.

NooraK
NooraK
Gold Member
Messages
5,854
Something interesting I discovered the other day, although I haven't had a chance to try it. A blog I checked out the other day (This Is Reverb) talked about a book called Ratio by Michael Ruhlman. The idea is that rather than following recipes, a lot of basic doughs follow a certain ratio of ingredients. The author of the book has posted a chart on his website:

http://ruhlman.com/files/dough-and-batter-ratios.pdf

Has anyone else ever used this type of method? I'd be curious how easy it is. Of course, if I had a kitchen scale that measured in grams, I'm sure it'd be a cinch, but I don't, so... Maybe I'll try it soon. But not this weekend, I need to make a cake for Markus's birthday, and that's not a time to start experimenting!
 
I've never heard of it before, but it makes sense. I'm keeping the chart in case I get adventurous.
 
My dad has set up something like this for muffins, which I call the Muffin Matrix. It makes a lot of sense because it gives you the freedom to scale the recipe up or down, and use whatever ingredients you want. I'm going to try this one too!
 

Frequently Asked Questions

What is the concept of baking with ratios?

Baking with ratios is a method that focuses on the relationship between the ingredients rather than following a specific recipe. For example, a common ratio for bread is 5:3:1, which means 5 parts flour, 3 parts water, and 1 part yeast. This approach allows bakers to easily scale recipes up or down and encourages creativity in the kitchen.

How can I apply baking ratios to my recipes?

To apply baking ratios, start by identifying the main ingredients in your recipe and determine their ratios. For instance, if you're making a cake, you might use a ratio of 1:1:1:1 for flour, sugar, eggs, and butter. Once you have your ratios, you can adjust the quantities based on how much you want to make, ensuring that the proportions remain consistent.

Are there specific ratios for different types of baked goods?

Yes, different types of baked goods have established ratios. For example, a basic pie crust often uses a 3:2:1 ratio of flour, fat, and water. For pancakes, a common ratio is 2:1:1 for flour, milk, and eggs. Understanding these ratios can help you create a variety of baked goods with consistent results.

What are the benefits of baking with ratios?

Baking with ratios offers several benefits, including flexibility, creativity, and a deeper understanding of how ingredients interact. It allows bakers to experiment with different flavors and textures without being tied to a specific recipe. Additionally, it can simplify the baking process, making it easier to adjust recipes based on available ingredients or desired serving sizes.

Can beginners successfully use baking ratios?

Absolutely! While it may seem daunting at first, beginners can successfully use baking ratios with a little practice. Starting with simple ratios and familiar baked goods can help build confidence. As you become more comfortable, you can experiment with more complex ratios and create your own unique recipes.

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