Frequently on different baking shows bakers will be surprised with the challenge they have to create. Now baking isn’t like cooking where you can eyeball measurements, and i doubt they have every single recipe they know completely memorized, so how is it they know measurements for things like baking powder?
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Most baking recipes come with a basic version – eg basic butter cake, basic chiffon, basic sponge etc. The ratio of flour, water (+egg), fat is generally the most important to preserve when scaling up and down. Baking powder isn’t generally a critical measure – getting it a bit high or a bit low generally won’t make a huge difference.
For breads, the ratio of flour to water is critical generally with not so much fat.
Each cook will have their own feel for the sugar and salt needed.
Most recipes are easily thought of as a base + changes for a particular type of dish. This is actually true for nearly every major type of cooking – ie in French cooking, the learner will start with the 4-5 mother sauces.
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