Q: I was wondering if you had any advice on how to create recipes for baked goods. I cook pretty much all meals without recipes, unless I'm trying out something brand new, but when it comes to baking I limit my edits to adding chopped up fruit, a pinch of cinnamon or putting less sugar than the recipe asks for.
Editor: Adeline, many bakers rely on specific ratios of flour, fat, eggs or liquid as starting points when they make cakes, muffins and other sweet recipes. Michael Ruhlman's book Ratio is a great resource for bakers (and cooks) looking to break away from recipes. Here's some more info and a link to the book on Amazon:
Readers, do you have any tips for baking without recipes?