The Kitchen Grimoire

Batters & Doughs

The staples of baking that you can whip up from these ratios will dress up any meal or become a meal unto themselves. You can substitute exotic flours by up to 30% of the total weight and mix in all forms of nuts, seeds, chunks, and chocolates. And of course if you play with the fats, well, the world of textures that open up will tickle so many fancies.

Download this chart, plus the rest of grimoire as a PDF.

* In all cases, the salt and leaveners are added in percentage relative to the weight of the flour.

Batters

Crêpes

liquid

1

egg

1

a/p flour

0.5

• 110g flour makes 6x 9”
• 1% salt

 

Fritters

a/p flour

2

liquid

2

egg

1

• 110g flour for 8 large
• 1% salt
• 2% baking powder
Pancakes

liquid

2

egg

1

melted butter

0.5

a/p flour

1

• 55g flour per person
• 2% salt
• 4% baking powder

 

Pâte à Choux

water

2

butter

1

a/p flour

1

egg

2

• 110g flour makes about 24 gougères
Quick Bread/Muffin

a/p flour

2

liquid

2

egg

1

melted butter

1

• 225g flour per loaf
• 2% salt
• 4% baking powder

 

Doughs

Bread

a/p flour

5

water

3

• 2% salt, 1% yeast
Cookies

sugar

1

fat

2

a/p flour

3

• 1% salt
• 1 egg / 225g flour (opt.)
• 2 % baking powder (opt.)
Pâte Brisée

a/p flour

3

fat

2

water

1

• 340g flour for 9” top & bottom; 225g for bottom
• 1 TB sugar/145g flour + egg & cream for milk makes Pâte Sucrée

 

Pasta

a/p flour

3

egg

2

• 125g flour per serving
Shortbread

a/p flour

3

fat

2

egg + cream

1

sugar

1

• 225g flour for 8”x8” pan
• 1% salt

 

Streusel

a/p flour

1

butter

1

brown sugar

1

nuts (opt)

1

• 1.5% salt