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: Ratio Chart 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!