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this post was submitted on 13 May 2025
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Parametric recipes are great. The central ingredient is quantity 1 and everything else is a ratio by weight. You then scale it to your needs. So an equilibrium brine would be.
1 meat 1 water 0.03 salt Brine for 1 day per 2 inch of thickest section.
They don't work for everything. So when baking a loaf of bread time and temp are spefic to loaf size. It still works for a batch of bread dough however.
This also helps you think in ratios which help general recipe construction. Once you know what flour to egg radio you like for your bread you can alter recipes to your preference.