The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Final Grades are out for Food Scientists

MIchael_O's picture
MIchael_O

Final Grades are out for Food Scientists

Comments

dabrownman's picture
dabrownman

71% since that is the ratio in the 1:2:3 SD recipe. Rules of thumb are supposed to get you close.  To get it right requires more than grades for getting close to the rough guess and forgetting the really important stuff:-)

MIchael_O's picture
MIchael_O

You are on point my friend. I agree. But you reference bread. Bread is different because you can actually use a starting point. There is no such thing as a starting point  for cookies, muffins, etc, once you use your ingredients, there's no going back. You need an endpoint instead of a starting point in those cases. This is why the ratios were graded, because that is their final answer.

Anyone who has worked with butter cookies will agree flour=butter in weight is ridiculous. This is confirmed by comparing reviews of recipes with these ratios. butter = 85% flour for chocolate chip cookies is also wrong.

I actually think it is  impossible to find a chocolate chip cookie recipe with that ratio since that is more of a blondie/brownie butter ratio. cheers