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I highly recommend Ratio by Michael Ruhlmann. So far I've only used it for basic doughs, cakes, biscuits. Learn the ratios, and why they're like that. Very libe

• Mikeb85 5y ago
  This is basically all professional baking/pastry, also cooking in ultra-high end restaurants. And yes, it's a much better way of doing things, plus helps you to think about the effect of each ingredient on the outcome.
• tonymet 5y ago
  A corollary to this is to purchase an affordable ($20) food scale. Despite appearances, a scale advances your skills by making it easier to measure ratios correctly, memorize them and reduce the # of utensils needed. All your ingredients are measured in a single bowl instead of using multiple measuring cups & spoons which each need washing