description Ratio: The Simple Codes Behind Baking Overview
Jeremiah Stone and Naomi Duguid's 'Ratio' takes a unique approach to baking, focusing on the underlying mathematical ratios that govern successful results. Instead of providing specific recipes, it offers formulas for various baked goods cakes, cookies, breads allowing bakers to experiment and create their own variations. This book appeals to those who enjoy the science of baking and want to understand the principles behind the process. Its a fantastic resource for serious bakers who want to move beyond following recipes and truly understand how ingredients interact.
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