Do you have any advice on how to get started creating sweet recipes? Experimenting with savoury dishes means I can taste as I go, but I’m wary of wasting eggs/butter/sugar by mixing random ingredients in a bowl without knowing what it’ll look like coming out of the oven. I’d love to hear any tips you have!
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?
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