network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 3 months |
| seen | Apr 6 at 13:23 | |
| stats | profile views | 3 |
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Feb 13 |
comment |
Baking 'Master' Recipes What I'd like to point out though, is that there could be some generic calculation of tougheners, moisturizers, emulsifiers, etc. That is more what I'm interested in if there is no ratio of flour:sugar:oil:eggs, for example. |
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Feb 13 |
comment |
Baking 'Master' Recipes @Chris, I did the same thing you appear to have dome to attempt to calculate the ratios for cakes specifically. I found that some cake recipes do follow a particular ratio scheme, but like you point out, it all depends on the type of ingredients and the desired effect. I converted countless ingredients from volume to weight, compared moisturizers to tougheners to everything else. The generic cake rules (finecooking.com/articles/ratios-for-great-cakes.aspx) didn't apply in many cases due to these variations. Amazing answer. Really, if I could vote this up more, I would. |
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Feb 13 |
awarded | Supporter |
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Feb 12 |
comment |
Baking 'Master' Recipes @Jefromi, I ordered it today from Amazon. I'll let you know if it's exactly what I was looking for once I get it and sneak a look at it. Thanks for the recommendation! |
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Feb 12 |
awarded | Scholar |
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Feb 12 |
accepted | Baking 'Master' Recipes |
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Feb 11 |
awarded | Student |
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Feb 11 |
asked | Baking 'Master' Recipes |
