Standard culinary ratios for bread, pasta, sauces, pastry, and baking. Understanding ratios lets you scale any recipe or cook from scratch without a recipe.
Ratios are expressed as parts by weight (e.g., 5:3 = 5 parts flour to 3 parts water)
5 parts flour : 3 parts water : 0.1 part yeast : 0.1 part salt
Example: 500g flour + 300g water + 10g yeast + 10g salt
3 parts flour : 2 parts water (60-65% hydration) : 1% yeast : 2% salt
Example: 300g flour + 195g water + 3g yeast + 6g salt
100g flour per whole egg (about 55g)
Example: 400g flour + 4 eggs → serves 4
Classic sauce ratios by volume or weight
1 part butter : 1 part flour : 10 parts milk
Example: 30g butter + 30g flour + 300ml milk → medium-thick sauce
Equal parts by weight: butter and flour
1 tbsp roux thickens ~1 cup liquid to a medium consistency
3 parts oil : 1 part vinegar or citrus juice
Example: 3 tbsp olive oil + 1 tbsp vinegar + pinch salt
~20 parts oil emulsified into 1 part egg yolk
1 egg yolk can emulsify up to 250ml oil; add acid (lemon/vinegar) to taste
Classic pastry ratios by weight
2 parts flour : 1 part fat (butter or shortening)
Example: 200g flour + 100g cold butter + 2-4 tbsp cold water
1 part butter : 1 part flour : 2 parts egg (by weight)
Example: 60g butter + 75g flour + 125g egg (≈2-3 eggs) + 125ml water
1 part flour : 1 part sugar : 1 part eggs : 1 part butter (by weight)
Example: 100g each flour, sugar, eggs, and melted butter
1 pound each: flour, sugar, butter, eggs (origin of the name)
Modern versions scale down but keep the 1:1:1:1 ratio
Grain to water ratios by volume
| Grain | Grain : Water | Cook Time |
|---|---|---|
| White rice | 1 : 1.5-2 | 18 min |
| Brown rice | 1 : 2-2.5 | 45 min |
| Quinoa | 1 : 2 | 15 min |
| Rolled oats (porridge) | 1 : 2 | 5-10 min |
| Lentils | 1 : 2.5 | 20-30 min |
| Polenta (coarse) | 1 : 4-5 | 30-45 min |
Standard batter ratios
2 parts flour : 2 parts liquid : 1 part egg
+ 1 tsp baking powder per cup flour, pinch of salt
1 part flour : 2 parts milk : ½ part egg
Example: 100g flour + 200ml milk + 2 eggs + pinch salt
Equal parts flour and ice-cold water or sparkling water
Do not overmix - lumps are fine. Cold batter = crispier result
Ratios let you cook any quantity from scratch. If you know a bread ratio is 5:3 flour to water, you can make any size loaf without a measuring cup - just weigh your ingredients in the right proportion.
Per 1 cup (240ml) liquid