I wasn't quite as unimpressed with ratio as you seem to have been, but I do think that there is really enough information there for a pamphlet not a complete bo

I wasn't quite as unimpressed with ratio as you seem to have been, but I do think that there is really enough information there for a pamphlet not a complete book. Being able to think of doughs and batters as a state-space of flour/fat/liquid is conceptually useful. In general you might pick up on this from experience cooking, but it's rarely elucidated.