Any Tips for Baking Without Recipes?

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
Follow
updated May 11, 2022
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)
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!

Sent by
Adeline

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:

→ 

Cooking Without Recipes: Michael Ruhlman on Ratios


→
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

Readers, do you have any tips for baking without recipes?

Next question?

Related: How Can I Reduce the Sugar in Baking Recipes?

(Image: Sticky Lemon Rolls with Lemon Cream Cheese Glaze/Faith Durand)

Filed in:
Baking
sweets
Cooking Methods