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Originally Posted by bughut  Thanks for the info Andy. |
You're welcome bughut.
I'm presently looking over some of his basic ratios that I'm used to seeing presented in a different way and seeing how they compare. My usual pastry is a shortcrust pastry that works on a 2:1 flour to fat ratio - adding water as required on the day - so not as rich as the 3:2:1 mix that's in the book. At the same time, the pasta ratio 3:2 flour to egg by weight, works out practically the same as doing it my usual way of 1 egg to 100g flour - for example as it happened, one large egg I weighed was a healthy 66g which would require 99g of flour.
If that principle continues throughout the book, then the balance will be about right for me, as if all his ratios once translated worked out the same as the ones I already use and know how to scale, it probably wouldn't encourage me to experiment further. On the other hand - if while scanning through the chapters I noticed that they were all different from those I'm familiar with seeing, I suspect it would be a little discouraging.
It will be interesting to see how ratios which may trip of the tongue quite lightly, work out in practice. I definitely agree with the principle of an earlier comment of yours, in that measuring by`weight as opposed to using by volume measurements like cups, does make it a more accessible book for me.