What ratio of…

baking

• What is the right hydration ratio for sourdough bread?

  Standard sourdough hydration is 70–80% (water-to-flour weight). Beginners: 65–70% (easier to handle). Open-crumb artisan: 75–85%. Above 85% (high-hydration / "c…

• What is the basic flour to water ratio for bread?

  Standard yeasted bread is ~5:3 flour to water by weight (60-65% hydration). Lean bread (no oil/eggs): 65-70% hydration. Enriched (brioche, challah): 50-60% hydr…

• What is the ratio of yeast to flour in bread?

  Standard ratio: 1% yeast by flour weight (bakers percent). For 500g flour: 5g instant yeast (~1.5 tsp) or 6g active dry. Cold/slow ferment: 0.2-0.5% yeast for 1…

• What is the ratio of butter to flour in pastry?

  Pie crust (3-2-1 method): 3 parts flour : 2 parts butter : 1 part water by weight. Classic pâte brisée: 1:0.5 (200g flour : 100g butter). Pâte sucrée: 1:0.5-0.7…

beverage

• What is the right ratio of coffee to water?

  Standard filter coffee: 1:15 to 1:18 ratio (e.g., 18g coffee to 270-324g water). Espresso: 1:2 (18g in → 36g out). Cold brew: 1:8 to 1:16 depending on concentra…

• What is the ratio of water to coffee?

  SCA Golden Ratio: 1:15 to 1:18 by weight (60g coffee per 1000mL water). Pour-over (V60/Chemex): 1:15-17. French press: 1:12-15 (stronger). Espresso: 1:2 (18g co…

cooking

• What is the right salt percentage for a brine?

  Brine salt percentages vary by application: 5–6% for wet-brining meat · 2–4% for pickling vegetables · 2.5% for fermenting kraut/kimchi · 3.5–5% for fermenting…

• What is the right ratio of fat to flour for a roux?

  Classic roux is 1:1 fat-to-flour by WEIGHT (not volume). 1 oz butter + 1 oz flour = 2 oz roux thickens ~1 quart liquid. Type determines color: white (2 min), bl…

• What is the classical mirepoix ratio?

  Classical French mirepoix is 2:1:1 by weight — 50% onion + 25% carrot + 25% celery. White mirepoix swaps carrot for leek/parsnip. "Holy trinity" (Cajun) is 1:1:…

• What is the right vinegar to water ratio for pickles?

  Quick refrigerator pickles use 1:1 vinegar to water by volume (50/50 brine). Canned shelf-stable pickles need 1:1 minimum for safety (pH below 4.6). Variations:…

• What is the safe ratio of pink curing salt to meat?

  Pink curing salt #1 (Prague Powder #1, 6.25% sodium nitrite) is used at 0.25% of meat weight — exactly 2.5g per 1 kg (1 tsp per 5 lbs). Pink salt #2 for long-ag…

• What is the right ratio of salt to pasta water?

  Italian standard: 10g salt per liter of water (~1% salt by weight, "salty like the sea"). Use 4 quarts water per pound of pasta. So 4 quarts water + 40g salt +…

• What is the right ratio of stock to water?

  Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 t…

• What is the right ratio of oil to vinegar in vinaigrette?

  Classic French vinaigrette: 3:1 oil-to-vinegar by volume (3 tbsp oil + 1 tbsp vinegar). Italian-style: 2:1. Asian-style: 1:1 or sweeter. Modern preference: 4:1…

• What is the right water to rice ratio?

  Standard white rice: 1:2 ratio (1 cup rice + 2 cups water). Long-grain (jasmine, basmati): 1:1.5 to 1:2. Short-grain (sushi rice): 1:1.25 to 1:1.5. Brown rice:…

• What is the ratio of vinegar to oil in salad dressing?

  Classic vinaigrette: 1 part vinegar (or acid) to 3 parts oil (1:3). For tangier dressings: 1:2 (more vinegar). For milder dressings: 1:4. Emulsified dressings:…

• What is the ratio of salt to meat for dry brining?

  Standard chef ratio: 1% salt by weight of meat (López-Alt). Kosher salt (Diamond Crystal): 1 tsp per pound. Morton kosher: 3/4 tsp per pound. Apply 24-48 hours…

fermentation

• What is the right ratio of starter to milk for yogurt?

  Standard yogurt starter ratio is 2 tablespoons (30g) of active yogurt per quart (1 liter) of milk — about 3% by weight. Too little = won't culture; too much = g…

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