Comments on: Learning basic baking ratios http://simplifried.com/2011/02/14/learning-basic-baking-ratios/ Your simple, delicious, and nutritious cooking guide. Thu, 05 Jul 2012 14:15:00 +0000 hourly 1 http://wordpress.org/?v=3.5 By: Hilla http://simplifried.com/2011/02/14/learning-basic-baking-ratios/comment-page-1/#comment-408 Hilla Tue, 15 Feb 2011 17:09:06 +0000 http://simplifried.com/?p=513#comment-408 Good catch on that recipe!

I too was going to recommend Ratio, which I am in the middle of reading right now, but I see that two others have beat me to it.

]]> By: Debbie M http://simplifried.com/2011/02/14/learning-basic-baking-ratios/comment-page-1/#comment-407 Debbie M Tue, 15 Feb 2011 16:06:25 +0000 http://simplifried.com/?p=513#comment-407 I’ve learned that I like a cocoa:sugar ratio of 1:1, so I started reducing the sugar in any recipe to match the quantity of cocoa used. Admittedly, I discovered this with hot chocolate, then applied it to chocolate milk and chocolate syrup. I haven’t tried it for baked goods–the sugar difference might change the consistency. Note that it’s more common to have 1:2 cocoa:sugar ratio.

]]> By: Jen http://simplifried.com/2011/02/14/learning-basic-baking-ratios/comment-page-1/#comment-393 Jen Mon, 14 Feb 2011 19:19:39 +0000 http://simplifried.com/?p=513#comment-393 I second the recommendation for Ratio, which is awesome. Also, Pam Anderson’s (no, not that Pam Anderson) How to Cook without a Book is fantastic for a whole range of cooking areas, particularly main dishes. I think it’s a great resource no matter what your level of cooking expertise, or lack thereof.

]]> By: PJ Doland http://simplifried.com/2011/02/14/learning-basic-baking-ratios/comment-page-1/#comment-392 PJ Doland Mon, 14 Feb 2011 19:00:10 +0000 http://simplifried.com/?p=513#comment-392 I forget where I first learned it, but I recall the flour to oil ratio for a roux should be 50/50.

]]> By: Julie http://simplifried.com/2011/02/14/learning-basic-baking-ratios/comment-page-1/#comment-389 Julie Mon, 14 Feb 2011 16:48:50 +0000 http://simplifried.com/?p=513#comment-389 I’m still learning the basic ratios, so I’m very much looking forward to what other people suggest. The only thing I can think of is the book Ratio by Michael Ruhlman, which I haven’t used very much but seems quite interesting.

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