How does everyone create their unique recipes? Some people I know use the advice of food science books, but I find them hard to follow. Does anyone have a robust method of creating recipes for baking. I find baker's percentages are limited to butter and flour recipes and don translate well for ground almonds, melted chocolate, yogurt, etc.
I tried my hand at creating a method and called it Recipe Genius . It's pretty good so far, but I am still waiting for someone to tell me it gave them something wrong.
I included scaling, equivalents for baking ingredients,and a recipe checker (is your recipe good, for flour based recipes). You can enter your entire recipe without having to calculate anything.
In the meantime please let me know what you rely on.
Thanks.
