Wednesday, April 22, 2009

It's All About Ratios

I found this article with some interesting/helpful advise about baking, which coincides well with my experiences baking in mass quantities in Austria. We used metric (which I think everyone should use), and we used weight to measure ingredients like flour. It makes so much more sense, and might explain why I find baking difficult at home. Looks like I need me a kitchen scale!

...Now if we can only find a solution to burning things...