Golden ratios for doughs, batters, and frostings plus troubleshooting common baking problems.
5:3 ratio (Flour : Liquid)
Example: 500g flour, 300g water, plus yeast & salt
3:2:1 ratio (Flour : Fat : Water)
Example: 300g flour, 200g butter, 100g water
1:1:1:1 ratio (Flour : Sugar : Eggs : Butter)
Example: 200g each of flour, sugar, eggs, butter
3:2:1 ratio (Flour : Fat : Sugar)
Example: 300g flour, 200g butter, 100g sugar
2:2:1:1/2 ratio (Flour : Milk : Eggs : Fat)
Example: 200g flour, 200ml milk, 100g eggs, 50g butter
Cake sinks in the middle
Cause: Underbaked, too much leavening, or oven door opened too soon
Cookies spread too much
Cause: Too much butter, dough too warm, or insufficient flour
Bread is dense
Cause: Under-kneaded, not enough rise time, or old yeast
Pie crust is tough
Cause: Over-mixed dough or too much water
Dry baked goods
Cause: Overbaked, too much flour, or not enough fat