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Ingredients in a recipe are based on ratios, often expressed as parts.
The most common ratio is the flour-to-fat-to-liquid ratio, often noted as 1:1:1.
This means the weight of flour equals the weight of fat, which equals the weight of liquid.
Ratios serve as formulas to maintain proper proportions and ensure consistent results.
Ratios can be used to scale a recipe, like doubling or halving.
By understanding ratios, you can adjust recipes to achieve desired outcomes.
For example, a muffin has a 2:2:1:1 ratio (2 parts flour, 2 parts liquid, 1 part fat, 1 part egg).
Adjusting the ratio to 3:2:1 gives you a biscuit.