Cooking Parts – Baking and Donut Math

Doughnut Math

Remove 1 part and this is a doughnut. Do the math.

Muffin math first, though. In part I we made muffins and tea cakes based on the math that the doughnuts, popovers, tea breads, waffles, fritters, muffins and pancakes are based on. When you see how removing 1 part from the recipe will get you some amazing apple cider donuts or cruellers, you realize how important this is. And the popovers into cream puffs with chocolate icng trick. Read on.

220 grams (around 1 3/4 cups flour) is 200% or 2 parts of the recipe. That means that one part for this recipe and any recipe in this group requires 110 grams of something. You really need a scale, but we provided approximate volume amounts.

For 6 muffins and a a small tea cake that’s okay. But if you were making 60 of these in a professional bakery being off by 200 grams of any ingredient would really matter.

For muffins and tea breads the ratio is always 2 parts flour to 2 parts liquid. So if you have 220 grams ( 2 parts) you need 220 grams (2 parts) of liquid. In this case we used yogurt. That counts as a liquid ingredient. It happened to be a cup of yogurt that weighed 220 grams.

Any muffin or quick bread has another ratio. You need 1 part egg and 1 part fat. Now you could use bacon fat for a savory muffin that everyone would love you for, or shmaltz in a mushroom muffin, or melted butter in a peach and caramelized almond muffin, but it has to weigh 110 grams. That is what we said 1 part weighs.

So, you need 110 grams of eggs. Good thing that 2 large eggs almost always weighs 110 grams. Don’t sweat about 10 to 20 grams over or under for such a small batch of muffins. It’s close enough.

Now, as for the salt and baking powder (and 1 tsp of baking soda because we used yogurt) this recipe calls for 1 tsp of salt, 1 tsp of vanilla extract and 2 tsp of baking powder. I always use 1 TB of baking powder because I usually have a lot of add ins, but the 1 tsp of soda that interacted wit the yogurt made up for the rising ability of that other teaspoon of baking powder.

Depending on the add-in I can get away with up to 1/2 to 1 1/2 parts. In the recipe above the bananas were 1 part, the raisins one half part. Don’t fill the muffin tins more than 2/3 full. Extra batter could go into making two baby tea cakes. I threw some minced toasted brazil nuts I had lying around in those. So do you want to make waffles and pancakes, fritters, doughnuts or popovers next?

Cooking Parts – Baking

Let’s say you didn’t grow up in a family that loved to bake. I did. Or even steam fermented doughs or buns made with some type of wild yeast or active ferment. Ditto. It was a very complicated multiple cultures and ethnicities thing.

Everything almost always goes back to that triangle of the Chinese, Arab and Indian people thousands and thousands of years ago. When they migrated outward they brought with them things that the people of their new homelands turned into unique and amazing things using ingredients and techniques associated with those countries or people and their terroir or climate.

In the history of fermentation the development of a way to grind up grains into flour on a large practical scale shifted the almost universal use of rice and millet as the basis of all fermentations to wheat.

Barley was pretty much sprouted to make sugar or malt when the natural amylase enzymes that break down the starches in things like grains and beans once activated. Typically, barley doesn’t contain enough gluten to make anything but softer, cake type things. You could add a little ground barley flour to anything you bake, but almost every all purpose flour on the market already contains sprouted barley flour.

The items listed are pretty much all the same recipe with very minor variations. The difference between a tea cake and a muffin is really just container you bake it in. Got leftover pancake batter? Add a little more fat such as butter or oil and some fruit or cheese or vegetables to make a sweet or savory tea cake or muffin.



Then again, have any leftover fritter batter. The batter to make fritters is waffle or pancake batter without fat. The more fat contained in something you fry, the fattier it will be, so a great fritter shouldn’t have any fat in it. Likewise, with doughnuts. Had to tell the difference between those two except for the shape.

Doughnuts are usually just fritter batter with some type of leavening like baking powder or maybe yeast. With doughnuts with added ingredients like applesauce you might want to reduce the liquid amount. Add the apples to the liquid and weigh it. The important thing is that you maintain the basic recipe ratios..

Popovers are the item here that usually doesn’t contain any leavening other than egg. The fat that they are cooked in is usually a great source of flavor. Yorkshire Pudding are popovers that use the caramelized drippings and beef fat from roast beef.

To a professional Chef or Baker the goal is maintain the ratio of flour to water. Or Starch to liquid. Then you add small amounts of other ingredients, but always in what are called baker’s percentages. If you use baker’s percentages you just really need to know the weight of any ingredient you want to add.

When making bread, the flour is the cornerstone of bakers percentages. You can do the same with quick breads, which are basically breads without yeast. But right know I need to make muffins.

I need to make muffins (but not these this time) for breakfast. So I have a few items I want to use up. Some yogurt, some dried out raisins, toasted hazelnut oil, over ripe bananas that I could easily make into vinegar but I need muffins now. Part II coming up.

Muffins and a Little Tea Bread



  • 1 3/4 cup or 220 grams flour (100% AP or 165 grams AP and 55 grams sorghum)
  • 1/2 cup or 110 grams organic dark brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda

If using salt instead of shio koji mix in with the above ingredients. The idea to is to blend them together very well so it will be easier to very quickly mix in the liquid ingredients.

  • 1 tsp vanilla
  • 1 cup ( yogurt or nut, cow, rice or soy milk) or 220 grams
  • 2 eggs or 110 grams eggs
  • 3/5 cup or 110 grams toasted hazelnut oil (or any oil)
  • 4 ounces or 110 grams or 1/2 cup mashed banana
  • 2 TB shio-koji or 1 tsp salt
  • 1/2 cup or 55 grams plumped raisins

Mix the liquid ingredients together very well. Then, dump the dry ingredients on top of the wet ones and mix gently until they just come together. You can start mixing, then wait ten seconds, then start mixing then wait another ten seconds to allow everything to be absorbed.

Do not whip or beat the ingredients. Use your biscuit hand! What does that mean? Gently mix ingredients slowly so as not to create heat nor gluten. Always best to do this is a colder area when possible. Some people like to chill their wet ingredients.



Walnut Amasake Bittersweet Chocolate Muffins


Baking with microbes

Almost everything we bake, brew cook or ferment contains one or more microbes. Bacteria, yeasts, fungus and other fermented products that already contain microbes (like miso, milk kefir, and vinegar) work exceptionally well in and with baked goods.

Even if you set aside the yeasts common in bread baking, we almost always use shio-koji instead of salt, milk kefir or amasake instead of milk, and often lacto-fermented fruits,vegetables and even grains in baking.

Muffins and tea breads are basically are usually the same batter baked in different size baking pans. Obviously a bigger pan means a longer baking time, maybe 45 minutes as opposed to 30 minutes at 350F for the 8 big muffins that this recipe makes.


Ingredients

Our rules of muffin making as well as tea breads are simple.

  • The batter should be just barely mixed
  • The batter should be on the wetter side
  • Never fill a pan more than two thirds full
  • Add 1 tsp baking soda with the dry ingredients
  • Mix ins like nuts go with dry ingredients
  • Fruits and/or flavored essences or sauces go with wet stuff
  • Don’t mix in wet fruits or ferments until the end if color maters
  • Let muffin batter rest and puff up before spooning into cups

Half baked at 15 minutes. Looking good.

The recipe for these muffins pretty much follow the standard muffin ratio that every baker has memorized. Butter by weight equals sugar by weight. That combined weight is the weight of the flour. It’s also the weight in whatever measurement system you are using in liquid. In most cases add-ins like nuts or berries should never exceed in volume the sugar or flour volume.

Because we add a fermented or microbe inclusive ingredient to our baked goods – typically of a lower, acidic pH – we always add baking soda with the powder. Sourdough leavened muffins follow a different procedure based on bakers ratios that we’ll explain in another post.



  • 8 ounces or 1 1/2 cups or 236 grams all purpose flour or other
  • 4 ounces or 1/2 cup coconut palm sugar or other
  • 2 tsp baking powder
  • 4.3 ounces or 1 cup or 124 grams roasted chopped walnuts
  • 3.1 ounces or 1/2 cup or 90 grams bittersweet chocolate chips/chunks
  • 1.2 ounces or 2 TB or 32 grams shio-koji (or 1 tsp salt)
  • 8 ounces or 3/4 cup or 230 grams rice amasake (or nut or dairy milk)
  • 1 TB vanilla (or chocolate extract or mirin or soy sauce)
  • 4.5 ounces or 2 extra large or 126 grams eggs (or two vegan eggs)
  • 5 ounces or 1/2 cup or 156 grams dark maple syrup
  • 4 ounces or 1/2 cup or 112 grams roasted walnut oil (or butter/oil)


Procedure

  • Preheat oven to 350F.
  • Have bottom shelf ready for one or two muffin tins.
  • Prepare the tins with grease or just paper linings.
  • Mix flour, coconut palm sugar, baking powder, roasted chopped walnuts, bittersweet chocolate chips/chunks together
  • Whisk your eggs, walnut oil, maple syrup, vanilla, amasake, and shio-koji together well. Add to just incorporate with the dry ingredients.
  • Add add ins if you have reserved them to maintain the color or spacing of the add ins in your batter. *Check your chocolate to ensure it is non-dairy if vegan baking
  • Spoon about 4 ounces into each of 8 prepared muffin cups.
  • If using a smaller muffin tea or mini-muffin pans remember the rule – never more than 2/3 full.
  • Bake at 350F for 30 minutes in a pre-heated oven.
  • Don’t open the oven door until 20 minutes have elapsed.
  • Internal temperature should be 205 F, or a clean toothpick.
  • Remove muffins from oven and let rest 30 minutes away from heat.
  • Place on wire rack for further cooling after removing from the pan.


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