All Ratios
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Basic Bread
Standard lean bread in baker's percentages.
Béchamel
Milk : butter : flour at 10 : 1 : 1 by weight.
Crêpes
By weight: 2 parts beaten egg, 2 parts milk, 1 part flour.
Crumble Topping
Flour : butter : sugar at 2 : 1 : 1 by weight.
French Toast
One egg and 60ml milk per two thick bread slices.
Gravy
Stock : fat : flour at 12.5 : 1 : 1 by weight.
Meatballs
Meat : breadcrumbs : milk : egg at 100 : 10 : 10 : 10.
Moroccan Couscous
Instant couscous to hot liquid.
Muffins
Straightforward muffin batter, easy to flavour.
Pancakes
Classic fluffy pancakes by weight.
Pizza Dough
Baker's percentages — flour 100, water 65.
Polenta
Polenta to water. Choose your texture.
Porridge
Rolled oats to liquid, 1 : 5 by weight.
Quinoa
Volume ratio of quinoa to water.
Roux
Equal weights of fat and flour, cooked together.
Salad Dressing
Start with three parts oil to one part acid for a classic salad dressing. Adjust it sharper or milder depending on the vinegar, citrus and salad.
Shortcrust Pastry
Flour : butter : water at 100 : 50 : 25 by weight.
Two-Ingredient Flatbread
Self-raising flour and Greek yoghurt, 1 : 1 by weight.
Waffles
Richer, crisper batter with more fat.
White Rice
Volume ratio of rice to water. Long-grain default.