How To Use Recipe Ratios (2024)

Math is everywhere, especially in the kitchen.

As a former High School Math Tutor, I've heard variations of "I don't like math" many different ways. What it usually boiled down to was that people weren't relating math to the real world and getting stuck on problems, like factoring x² + 2x + 1. (Pssst...it's (x+1)² for those interested. Yes, I couldn't resist).

What I would tell my students (and anyone else who would listen) is that math is the language of the universe. It's just a way for us to represent how nature works. And sometimes the math is the same even if the context is different. For example, the math for a stream of water running in a channel is quite similar to airflow over a wing. Different areas, similar formulas. I love that.

When you can relate math to the real world, then it becomes much more accessible.

Ratios for common recipes

Let's look at some common recipes and see their baking ratios in use. These are the ratios I use so frequently I've memorized them. Look ma, no recipe!

Biscuits and Scones

Biscuitshave a 3 : 1 : 2 recipe ratio, that is, 3 parts flour, 1 part fat, and 2 parts liquid. Ascone is just an enriched biscuit, meaning eggs are added. Just count the egg into the measurement of the liquid (one large egg is about 2 ounces or 56 grams, although weighing yours will be more accurate).

Buttery Sourdough Biscuits

Homey and satisfying, biscuits made with sourdough discard are rich and buttery with a subtle sourdough tang and tender, flaky texture. Choose round cut biscuits or skillet drop biscuits and make these quick last minute biscuits today!

Basic Cream Scones Recipe

Making rich, flaky homemade cream scones with a tender crumb texture is easy with a basic scone recipe that uses a simple recipe ratio. Customize the scones with your choice of flavorings and mix-ins to create a variety of options that are better than a bakery!

Chocolate Chip Scones

Chocolate Chip Scones are a simple pleasure, having a tender flaky texture and crumbly exterior with just the right amount of sweetness. They're perfect for breakfast or brunch, and make a nice addition to an afternoon tea!

Glazed Maple Walnut Scones

Perfect for an Autumn morning or afternoon snack, Glazed Maple Walnut Scones are sweetened with maple syrup and brown sugar with crunchy walnuts for texture and topped with a sweet maple glaze. You'll want to make these easy Fall-inspired drop scones again and again!

Sweet, flaky shortcakes filled with fresh berries and topped with whipped cream and strawberry simple syrup. As patriotic as it is delicious!

Bread

Bread dough has a recipe ratio of 5 : 3, 5 parts flour to 3 parts water. I use this ratio frequently.

Did I say frequently? How about weekly! This is the basis for many of my sourdough starter discard breads. I first measure the amount of starter discard I have (usually 8 ounces, which yields me 4 ounces of flour and 4 ounces of water). I take those amounts into account, subtracting them from the amount of flour and water in any given bread dough recipe. Add yeast and salt, and now it's a versatile dough to start making all sorts of different types of bread.

Sourdough Focaccia with Rosemary

This flavorful, easy sourdough focaccia is at home at a casual supper or an elegant meal. You can customize the toppings or keep it simple with salt and rosemary. It's a perfect way to use your sourdough starter discard!

Sourdough Naan Bread

With its chewy texture and a nutty, lightly tangy taste, sourdough naan is an easy side dish to serve with any cuisine. This soft sourdough discard flatbread is made unfed starter, without yeast, and can be made in an afternoon to serve with dinner!

Sourdough Herb Ciabatta Rolls

These sourdough ciabatta rolls have an assertive herb flavor and subtle sourdough tang, and are perfect to use for sandwiches and paninis, as garlic bread, or just dipped in olive oil. Another great way to use your sourdough starter discard!

Simple Sourdough Pizza Dough

This simple pizza dough gets a subtle tang from sourdough starter discard. Easy to make, it can be ready the same day with only a few minutes of hands on work. Give your homemade pizza crust the flavor it deserves!

Pie Dough

The recipe ratio for pie dough is 3 : 2 : 1, 3 parts flour, 2 parts fat, and 1 part liquid. Common fats used are butter, shortening, or an animal fat like lard or chicken fat. The liquid can be water, milk, or stock, or your liquid of choice. You can scale the ratio to make a single crust pie (3x the ratio, 9 : 6 : 3) or double crust pie (4x the ratio, 12 : 8 : 4).

How to Make an All Butter Pie Crust

An all butter pie crust is flaky, tender, and easy to make, especially if you remember its 3 : 2 : 1 recipe ratio of flour, butter, and water, by weight. Scale the recipe for a single or double crust, and learn to how to blind bake your pie crust without pie weights. There's lots to know, and it's all here!

Old Fashioned Pound Cake

Traditional pound cakes have an equal amount of just four major ingredients: butter, sugar, eggs, and flour. Easy to make and so delicious, this buttery cake is great solo, served with berries and whipped cream, or cubed as part of a delicious trifle. This old fashioned pound cake is a classic for a reason!

French Vanilla Ice Cream (Frozen Custard)

Simple and comforting, French vanilla ice cream, especially when made with fresh vanilla beans, elevates ordinary vanilla ice cream to a rich and flavorful frozen custard. The result is over-the-top vanilla goodness, perfect for sundaes and milkshakes (aka frappes)!

Quick and Easy Chocolate Ganache

Rich chocolate ganache only needs two ingredients, chocolate and heavy cream, to make a wonderfully versatile treat. Use different ratios of the two to create fudgy toppings, frostings or fillings, a truffle base, or the best hot chocolate ever. You won't believe how easy these are to make!

Making an herb vinaigrette dressing is easier than you think. All you need is an acidic base and a flavorful oil. Stir in the seasonings of your choice, and it's done. Ban the bottle and make an oil & vinegar salad dressing at home!

Questions asked and answered

Here are some questions you might have...

How do you find the ratio of a recipe?

Luckily, Michael Ruhlman has done much of the work already. His book,
Ratios: The Simple Codes Behind the Craft of Everyday Cooking, contains the recipe ratios for many different types of items, like breads, batters, custards, and sauces. It's very handy!

What are the most frequently used ratios?

Glad you asked! I've compiled the baking ratios I use most in this handy chart.

Use ratios for teaching

Recipe ratios teach math in an easy to understand way. Kids especially will learn valuable math skills relating to cooking, just by using this ratio technique. Plus you'll get some yummy treats after the lesson!

Check out the book, grab your kitchen scale, and have at it. Look beyond the recipe to see the math underneath. It's not hard, or scary, and yes, you can do it. No excuses!