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How to use baking ratios, basic question..
I’m just starting to teach myself how to use baking ratios to write recipes, and have a super basic question.
Say you’re making a quick bread and the ratio you’re trying out suggests 2:2:1:1 flour:liquid:fat:egg. You’re using a liquid fat like cooking oil.
Do you count the liquid fat as part of your liquid component, and do you take into account the liquid in the egg, too?
I’m asking because as I’m learning, I’m looking up several examples (from legit sources) of basic versions of things just to see how people are using/adapting them, and frankly nothing is adding up at all - but it occasionally might if components are pulling double duty. submitted by /u/yesitsmenotyou
