Baking Ratios

[JonasStax]

Source:

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

The Ratios:

Bread = 5 parts flour: 3 parts water (plus yeast and salt)
Pasta Dough = 3 parts flour: 2 parts egg
Pie Dough = 3 parts flour: 2 parts fat: 1 part water
Biscuit = 3 parts flour: 1 part fat: 2 parts liquid
Cookie Dough = 1 part sugar: 2 parts fat: 3 parts flour
Pâte à Choux = 2 parts water: 1 part butter: 1 part flour: 2 parts egg

Batters:

Pound Cake = 1 part butter: 1 part sugar: 1 part egg: 1 part flour
Sponge Cake = 1 part egg: 1 part sugar: 1 part flour: 1 part butter
Angel Food Cake = 3 parts egg white: 3 parts sugar: 1 part flour
Quick Bread = 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter
Muffin = 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter
Fritter = 2 parts flour: 2 parts liquid: 1 part egg
Pancake = 2 parts flour: 2 parts liquid: 1 part egg: ½ part butter
Popover = 2 parts liquid: 1 part egg: 1 part flour
Crepe = 1 part liquid: 1 part egg: ½ part flour

Stocks and Sauces:

Stock = 3 parts water: 2 parts bones
Consommé = 12 parts stock: 3 parts meat: 1 part mirepoix: 1 part egg white
Roux = 3 parts flour: 2 parts fat Thickening Ratio = 10 parts liquid: 1 part roux
Beurre Manié = 1 part flour: 1 part butter (by volume)
Slurry = 1 part cornstarch: 1 part water (by volume)
Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid

Farçir:

Sausage = 3 parts meat: 1 part fat
Sausage Seasoning = 60 parts meat/fat: 1 part salt
Mousseline = 8 parts meat: 4 parts cream: 1 part egg
Brine = 20 parts water: 1 part salt

Fat-Based Sauces:

Mayonnaise = 20 parts oil: 1 part liquid (plus yolk)
Vinaigrette = 3 parts oil: 1 part vinegar
Hollandaise = 5 parts butter: 1 part yolk: 1 part liquid

Custards:

Free-Standing Custard = 2 parts liquid: 1 part egg
Crème Anglaise = 4 parts milk/cream: 1 part yolk: 1 part sugar
Chocolate Sauce = 1 part chocolate: 1 part cream
Caramel Sauce = 1 part sugar: 1 part cream