The Ultimate Baking Ratios Cheatsheet: Formulas for Perfect Results Every Time

Introduction to Baking Ratios

Baking ratios are the foundation of culinary science, providing consistent formulas that work regardless of batch size. Unlike standard recipes with fixed measurements, ratios allow for scaling and customization while maintaining the chemical balance essential for successful baked goods. This cheatsheet covers fundamental ratios for various baked items, presented by weight (preferably grams) for maximum accuracy. Master these ratios to become a more intuitive baker who can create or adapt recipes with confidence.

Core Baking Ratio Principles

Why Ratios Work

• Scientific Basis: Baking relies on chemical reactions with precise ingredient proportions
• Scalability: Easily scale recipes up or down while maintaining proper balance
• Consistency: Achieve reliable results across different batch sizes
• Creative Freedom: Add flavorings and mix-ins without disrupting core chemistry
• Memory: Easier to remember simple ratios than detailed recipes

Using Weight vs. Volume

Important Note: All ratios in this cheatsheet are by weight, not volume. For best results, use a digital kitchen scale.

Essential Quick Bread Ratios

1-2-3-4 Cake (The Classic Cake Formula)

Ratio: 1 part butter : 2 parts sugar : 3 parts flour : 4 parts eggs

For a standard 9-inch cake (by weight):

• 1 part = 100g
• 100g butter
• 200g sugar
• 300g flour
• 400g eggs (approximately 8 large eggs)
• Plus 1-2 tsp baking powder and flavoring

Technique: Cream butter and sugar, add eggs gradually, fold in flour and leavening

1-1-1-1 Pound Cake

Ratio: 1 part butter : 1 part sugar : 1 part eggs : 1 part flour

For a standard loaf (by weight):

• 1 part = 225g (8 oz)
• 225g butter
• 225g sugar
• 225g eggs (approximately 4-5 large eggs)
• 225g flour
• Optional: 1 tsp baking powder for a lighter texture

Technique: Cream butter and sugar, add eggs one at a time, gently fold in flour

2-2-1-1 Quick Bread/Muffin

Ratio: 2 parts flour : 2 parts liquid : 1 part eggs : 1 part butter/oil

For a standard loaf or 12 muffins (by weight):

• 1 part = 100g
• 200g flour
• 200g liquid (milk, buttermilk, yogurt, etc.)
• 100g eggs (approximately 2 large eggs)
• 100g butter or oil
• Plus: 100-150g sugar, 1-2 tsp baking powder, 1/2 tsp salt, flavorings

Technique: Mix wet ingredients (including sugar), combine with dry ingredients, minimal mixing

3-2-1 Biscuit/Scone

Ratio: 3 parts flour : 2 parts liquid : 1 part fat

For 8-12 biscuits/scones (by weight):

• 1 part = 100g
• 300g flour
• 200g liquid (milk, buttermilk, cream, etc.)
• 100g cold butter
• Plus: 1 tbsp baking powder, 1/2 tsp salt, optional 50g sugar for scones

Technique: Cut cold fat into flour, add liquid and mix minimally, fold rather than knead

1-1-1 Cookie Base

Ratio: 1 part sugar : 1 part butter : 1 part flour

For 24 cookies (by weight):

• 1 part = 225g (8 oz)
• 225g sugar (can be mix of white/brown)
• 225g butter
• 225g flour
• Plus: 1-2 eggs, 1/2 tsp baking soda, 1/2 tsp salt, mix-ins as desired

Technique: Cream butter and sugar, add eggs, fold in dry ingredients and mix-ins

Essential Bread Ratios

5-3 Basic Bread (Baker’s Percentage: 100% flour, 60% water)

Ratio: 5 parts flour : 3 parts water

For a standard loaf (by weight):

• 500g flour (100%)
• 300g water (60%)
• 10g salt (2%)
• 5g instant yeast (1%) or 10g fresh yeast

Technique: Mix, knead, rise, shape, proof, bake

3-2-1 Enriched Sweet Dough

Ratio: 3 parts flour : 2 parts liquid ingredients : 1 part butter/fat

For basic brioche or sweet rolls (by weight):

• 300g flour
• 200g liquid ingredients (eggs, milk, water combined)
• 100g butter
• Plus: 30-50g sugar, 5g salt, 5g yeast

Technique: Combine all ingredients except butter, knead, add butter slowly, ferment, shape

5-3-2 Lean Pizza Dough

Ratio: 5 parts flour : 3 parts water : 2 parts olive oil

For 2 medium pizzas (by weight):

• 500g flour
• 300g water
• 20g olive oil
• Plus: 10g salt, 5g instant yeast

Technique: Mix, knead, rise, shape, top, bake at highest possible temperature

Baker’s Percentages for Common Bread Types

Essential Pastry Ratios

3-2-1 Pie Dough/Pâte Brisée

Ratio: 3 parts flour : 2 parts fat : 1 part cold water

For a double-crust pie (by weight):

• 300g flour
• 200g cold butter (or combination of fats)
• 100g cold water
• Plus: 5g salt, 15g sugar (optional)

Technique: Cut fat into flour, add water minimally, rest dough before rolling

1-1-1 Pâte à Choux (Cream Puff Dough)

Ratio: 1 part flour : 1 part butter : 1 part water : 1 part eggs

For a batch of cream puffs (by weight):

• 125g flour
• 125g butter
• 250g water (1 part water + 1 part milk)
• 125g eggs (approximately 2-3 large eggs)
• Plus: pinch of salt, pinch of sugar

Technique: Boil water, milk, butter, and salt; add flour all at once; cook paste; cool slightly; beat in eggs

2-1-1 Pâte Sucrée (Sweet Tart Dough)

Ratio: 2 parts flour : 1 part butter : 1 part sugar

For a 9-inch tart (by weight):

• 200g flour
• 100g butter
• 100g sugar
• Plus: 1 egg, pinch of salt, flavorings as desired

Technique: Cream butter and sugar, add egg, mix in flour gently, chill before rolling

1-2-3 Puff Pastry/Rough Puff

Ratio: 1 part water : 2 parts butter : 3 parts flour

For a batch of puff pastry (by weight):

• 100g cold water
• 200g cold butter
• 300g flour
• Plus: 5g salt, 10g sugar (optional)

Technique: (For rough puff) Mix flour and salt, add butter in chunks, add water, fold and roll multiple times

Essential Custard and Sauce Ratios

2-1-1 Crème Anglaise (Custard Sauce)

Ratio: 2 parts milk/cream : 1 part egg yolks : 1 part sugar

For a standard batch (by weight):

• 500g milk/cream
• 250g egg yolks (approximately 12-14 yolks)
• 250g sugar
• Plus: vanilla or other flavorings

Technique: Heat milk, temper yolks with sugar, combine, cook to nappe consistency (coats back of spoon)

2-1-1 Crème Pâtissière (Pastry Cream)

Ratio: 2 parts milk : 1 part eggs : 1 part sugar + starch

For a standard batch (by weight):

• 500g milk
• 250g eggs (whole or combination of whole/yolks)
• 125g sugar
• 125g starch (usually 30-40g cornstarch + rest is eggs)
• Plus: vanilla, butter for enriching

Technique: Heat milk with half the sugar, mix eggs, remaining sugar and starch, temper, cook until thick

1-1 Ganache

Ratio: 1 part chocolate : 1 part cream (by weight)

Variations based on desired consistency:

• Pourable glaze: 1 part chocolate : 1.25 parts cream
• Whipped filling: 1 part chocolate : 1 part cream
• Firm truffle: 1 part chocolate : 0.75 parts cream

Technique: Heat cream, pour over chopped chocolate, let stand, stir until smooth

2-1-2 Buttercream (Swiss/Italian Meringue)

Ratio: 2 parts butter : 1 part sugar : 2 parts egg whites

For a batch of buttercream (by weight):

• 500g butter
• 250g sugar
• 150g egg whites (weight is less than butter due to water evaporation)
• Plus: flavorings, salt

Technique: Cook sugar and egg whites to 160°F (70°C), whip to stiff peaks, add butter gradually

Frozen Dessert Ratios

3-2-1 Ice Cream Base

Ratio: 3 parts cream : 2 parts milk : 1 part egg yolks

For 1 quart ice cream (by weight):

• 600g cream
• 400g milk
• 200g egg yolks
• Plus: 150-200g sugar, flavorings

Technique: Heat dairy, temper yolks with sugar, cook custard, chill, churn

4-2-1 Sorbet Base

Ratio: 4 parts fruit purée : 2 parts water : 1 part sugar

For 1 quart sorbet (by weight):

• 800g fruit purée
• 400g water (or juice)
• 200g sugar
• Plus: 30g invert sugar or corn syrup (stabilizer), acid to balance

Technique: Heat water and sugar to dissolve, combine with purée, chill, churn

Ratios for Special Dietary Needs

Gluten-Free Flour Blend Ratio

Ratio: 40% whole grain flours : 60% starches + binders

For a standard blend (by weight):

• 400g whole grain flours (rice, sorghum, buckwheat, millet, etc.)
• 540g starches (tapioca, potato, cornstarch)
• 60g binder (xanthan gum, psyllium husk)

Application: Replace wheat flour 1:1 by weight in most recipes

Vegan Egg Replacer Ratios

Scaling and Converting Ratios

How to Scale Using Ratios

1. Determine your desired total weight
2. Add up the parts in your ratio
3. Divide total weight by total parts
4. Multiply each ingredient by its part number

Example: Scaling 3-2-1 pie dough for a 500g batch

• Ratio adds up to 6 parts (3+2+1)
• 500g ÷ 6 parts = 83.3g per part
• Flour: 3 × 83.3g = 250g
• Fat: 2 × 83.3g = 167g
• Water: 1 × 83.3g = 83g

Converting Volume Recipes to Ratio Format

1. Convert volume measurements to weights
2. Find the smallest common denominator
3. Express as a ratio of parts

Example: Converting a cookie recipe

• 2 cups flour (240g)
• 1 cup butter (227g)
• 1 cup sugar (200g)
• Convert to approximate 5:5:4 ratio (flour:butter:sugar)
• Simplify to 5:5:4 ratio

Fine-Tuning Ratio Techniques

Environment Adjustments

Mixtures by Feel and Appearance

Advanced Baker’s Ratios

Laminated Dough Variations

Advanced Bread Formulas (Baker’s Percentages)

Chocolate Ratio Variations

Resources for Further Learning

Recommended Books on Baking Ratios

• “Ratio” by Michael Ruhlman
• “The Baker’s Percentage” by Paul Barker
• “The Flavor Bible” by Karen Page and Andrew Dornenburg
• “In the Sweet Kitchen” by Regan Daley
• “Bakewise” by Shirley Corriher

Online Resources

• King Arthur Baking Company: kingarthurbaking.com
• The Perfect Loaf: theperfectloaf.com
• Serious Eats Baking: seriouseats.com/baking

Essential Tools for Ratio-Based Baking

• Digital kitchen scale (1g precision)
• Instant-read thermometer
• Notebook for recording adjustments
• Calculator (or baking ratio app)

Understanding these fundamental baking ratios allows you to create, adapt, and troubleshoot recipes with confidence. Remember that while ratios provide the foundation, factors like technique, temperature, and ingredient quality also significantly impact your results. Use these ratios as starting points and refine based on your preferences and observations.