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cake recipe comparison

When comparing or combining cake recipes (in this case, pound cakes), what do you use as your constant: flour weight? butter weight? total batter weight? Or, put another way, were you to convert a cake recipe to baker's percentages, what would be your 100%?

asked by Sophie 9 months ago
2 answers 534 views
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BerryBaby is trusted source on General Cooking

added 8 months ago

Not quite sure what your question is. Are you combining two recipes together? The weight of ingredients?

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added 8 months ago

Always use flour as your constant with baker's percentages, so that should be your 100%.