I keep a list of handy measurements and ratios in the front of my kitchen notebook, a cheat sheet of sorts, I probably know them all by heart but it is a handy reference to keep. So I thought I'd start keeping them online, I'll add to this as things pop up, and there will be a link at the top of the page next to the recipe index. I'll also try to put an example recipe link to each item.
Bread (recipe)
1,000 g flour
600 g Water
10 g Salt
10 g Yeast
No more than 5% fat if adding.
Quiche custard (recipe)
2 eggs per 250ml of milk
Roux (recipe)
1 part flour
≥1 part fat
Pasta dough (recipe)
(by weight)
3 parts flour
2 parts egg
Roughly 2 eggs per 180–200g
Semolina pasta dough (cavatelli, orecchiette etc) (recipe)
1 part flour
1 part semolina flour
1 part salted water*
* 5% salt by weight, for example 170 g water and 10 g salt, 180 g flour, 180g semolina.
Hand pulled noodle dough (recipe)
5 parts flour
3 parts water
1 % salt
Form dough, rest 15 minutes; knead 15 minutes (roll into log, fold in half repeat); rest 60 minutes; Shape cut, oil.
Alkaline noodle dough (ramen) (recipe)
2 parts flour
1 part water
2% Baked soda (baking soda cooked at 120ºC for an hour)
Knead 5 min; rest 20 min; knead 5 min; wrap and refrigerate 1 hour; run through pasta machine.
Rough puff pastry (recipe)
1 part flour
1 part butter
0.5% salt
Milk to bind
Blitz half the flour with butter; add remaining flour and salt; add splash of milk, for dough ball; wrap and refrigerate; roll, fold into thirds and repeat 3–4 times, placing in fridge to cool down now and then.
Hot fat pastry (recipe)
5 parts flour
2 parts water
2 parts fat (lard or dripping)
0.5% salt
Heat water gently with fat in it; mix with dry, form dough ball; wrap and let rest 60 minutes; roll and fold in thirds, repeat until smooth.
Short pastry (recipe)
2 parts flour
1 part butter
0.5% salt
water
