1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
|
Conversions
===========
US Units (Volume)
-----------------
From | To
----------------- | --------------
3 teaspoons | 1 tablespoon
2 tablespoons | 1 fluid ounce
4 tablespoons | 1/4 cup
1 shot | 1 fluid ounce
8 fluid ounces | 1 cup
2 cups | 1 pint
2 pints | 1 quart
4 quarts | 1 gallon
4 gallons | 1 bucket
2 buckets | 1 bushel
15.5 gallons | 1 keg
US Units (Mass)
---------------
From | To
---------------- | -----------
437.5 grain | 1 ounce (originally based upon seed of wheat/barley)
27.3 grain | 1 dram
16 dram | 1 ounce
16 ounces | 1 pound
100 pounds | 1 hundredweight
2000 pounds | 1 short ton
2204.62 pounds | 1 metric ton
2240 pounds | 1 long ton
Baking Ratios by Weight
=======================
Baking Ratios by Weight
+---+---+---+---+---+------------------------------------------+
|Flr|Fat|Liq|Egg|Sug| Notes |
+-------------+---+---+---+---+---+------------------------------------------+
| Bread | 5 | | 3 | | | Salt roughly 2% of flour's weight; yeast |
| | | | | | | 1tsp per 1 lb of flour; bread's |
| | | | | | | temperature 180-210F |
+-------------+---+---+---+---+---+------------------------------------------+
| Pasta | 3 | | | 2 | | 1 egg per person; 1 egg == 2oz. |
| | | | | | | Roughly 2 eggs per cup of flour. |
+-------------+---+---+---+---+---+------------------------------------------+
| Pie Dough | 3 | 2 | 1 | | | Butter and water must be as cold as |
| | | | | | | possible. Don't over handle dough. |
+-------------+---+---+---+---+---+------------------------------------------+
| Biscuit | 3 | 1 | 2 | | | 1 tsp baking powder per 4oz of flour, |
| | | | | | | Use butter. |
+-------------+---+---+---+---+---+------------------------------------------+
| Cookie | 3 | 2 | | | 1 | Use butter |
+-------------+---+---+---+---+---+------------------------------------------+
| Pound/sponge| 1 | 1 | | 1 | 1 | Pound cake: mix butter, sugar, egg, and |
| cake | | | | | | flour. |
| | | | | | | Sponge cake 1: whip eggs and sugar first |
| | | | | | | Sponge cake 2: paddling sugar into butter|
| | | | | | | add eggs then dry ingredients |
+-------------+---+---+---+---+---+------------------------------------------+
|Pate a' choux| 1 | 1 | 2 | 2 | | |
+-------------+---+---+---+---+---+------------------------------------------+
| Muffin | 2 | 1 | 2 | 1 | | baking powder |
+-------------+---+---+---+---+---+------------------------------------------+
| Fritter | 2 | | 2 | 1 | | baking powder |
+-------------+---+---+---+---+---+------------------------------------------+
| Crepe |1/2| | 1 | 1 | | can use volumes ratio if without scale |
+-------------+---+---+---+---+---+------------------------------------------+
| Popover | 1 | | 2 | 1 | | no baking powder |
+-------------+---+---+---+---+---+------------------------------------------+
Key:
Flr - Flour
Fat - Butter, lard, oil, shortening, etc
Liq - Milk, water, etc
Egg - Egg
Sug - Sugar
Substitutions
=============
Substitute Honey for Granulated Sugar
-------------------------------------
* 1/2 to 3/4 cup of honey for every 1 cup of sugar
* For every 1 cup of substituted honey, reduce other total liquids by 1/4 cup
* For every 1 cup of substituted honey, Add 1/4 teaspoon baking soda
* Reduce baking temperature by 25 degrees F.
|
