What ratio of…

baking

• What is the right hydration ratio for sourdough bread?

  Standard sourdough hydration is 70–80% (water-to-flour weight). Beginners: 65–70% (easier to handle). Open-crumb artisan: 75–85%. Above 85% (high-hydration / "c…

• What is the basic flour to water ratio for bread?

  Standard yeasted bread is ~5:3 flour to water by weight (60-65% hydration). Lean bread (no oil/eggs): 65-70% hydration. Enriched (brioche, challah): 50-60% hydr…

• What is the ratio of yeast to flour in bread?

  Standard ratio: 1% yeast by flour weight (bakers percent). For 500g flour: 5g instant yeast (~1.5 tsp) or 6g active dry. Cold/slow ferment: 0.2-0.5% yeast for 1…

• What is the ratio of butter to flour in pastry?

  Shortcrust: 1:2 (1 part butter to 2 parts flour). Pie crust: 1:1.5 to 1:2. Biscuits: 1:3 to 1:4. Roux: 1:1 (equal parts). All-butter croissant: 1:2 by weight. A…

• What is the ratio of water to flour for bread?

  Standard sandwich bread: 65% hydration (65g water per 100g flour). Most artisan loaves: 70-75%. Ciabatta + high-hydration breads: 80-85%. No-knead bread: 75-80%…

• What is baker's percentage and how do I use it?

  Baker's percentage: flour = 100%, everything else as percentage of flour weight. Standard bread: 100% flour, 60-75% water, 2% salt, 1% yeast. Example: 500g flou…

• What ratio of flour, water, and yeast for bagels?

  Bagels: 100% bread flour, 56% water, 2% salt, 1% yeast, 4% malt or sugar. For 500g flour: 280g water + 10g salt + 5g yeast + 20g malt syrup. Result: stiff dough…

• What baker's percentage for pizza dough?

  Neapolitan pizza: 100% 00 flour + 60% water + 2% salt + 0.5% yeast (or 20% starter). New York style: 100% bread flour + 65% water + 2% salt + 0.5% yeast + 2% ol…

• What ratio for pretzel dough?

  Soft pretzels: 100% bread flour + 50-55% water + 2% salt + 1% yeast + 2% sugar + 4% butter. Pre-bake dip in lye solution (3-4%) OR baked baking soda (1 tsp/cup)…

beverage

• What is the right ratio of coffee to water?

  Standard filter coffee: 1:15 to 1:18 ratio (e.g., 18g coffee to 270-324g water). Espresso: 1:2 (18g in → 36g out). Cold brew: 1:8 to 1:16 depending on concentra…

• What is the ratio of water to coffee?

  SCA Golden Ratio: 1:15 to 1:18 by weight (60g coffee per 1000mL water). Pour-over (V60/Chemex): 1:15-17. French press: 1:12-15 (stronger). Espresso: 1:2 (18g co…

business

• What ratio of customers churn for healthy SaaS?

  Healthy B2B SaaS: 5-7% annual logo churn / 0.5-1% monthly. Best-in-class: <5% annual. Consumer SaaS: 30-60% annual churn is normal (lower-stickiness). SMB SaaS…

• What ratio of CAC to LTV is healthy?

  The canonical SaaS health benchmark is 1:3 (David Skok, Bessemer). Below 1:1 = burning money. 1:2 = marginal. 1:3 = healthy. 1:4-1:5 = strong but possibly under…

• What ratio of R&D spending to revenue is normal?

  R&D-to-revenue ratio varies by sector. SaaS typical: 25-50% in growth stage, dropping to 15-25% at maturity. Pharmaceuticals: 15-20%. Hardware tech: 6-10%. Cons…

• What ratio of sales to marketing spend should you target?

  The Magic Number — net new ARR added / total Sales+Marketing spend — measures growth efficiency. Healthy Magic Number is 0.75-1.0+ (1× means each $1 of S+M spen…

cooking

• What is the right salt percentage for a brine?

  Brine salt percentages vary by application: 5–6% for wet-brining meat · 2–4% for pickling vegetables · 2.5% for fermenting kraut/kimchi · 3.5–5% for fermenting…

• What is the right ratio of fat to flour for a roux?

  Classic roux is 1:1 fat-to-flour by WEIGHT (not volume). 1 oz butter + 1 oz flour = 2 oz roux thickens ~1 quart liquid. Type determines color: white (2 min), bl…

• What is the classical mirepoix ratio?

  Classical French mirepoix is 2:1:1 by weight — 50% onion + 25% carrot + 25% celery. White mirepoix swaps carrot for leek/parsnip. "Holy trinity" (Cajun) is 1:1:…

• What is the right vinegar to water ratio for pickles?

  Quick refrigerator pickles use 1:1 vinegar to water by volume (50/50 brine). Canned shelf-stable pickles need 1:1 minimum for safety (pH below 4.6). Variations:…

• What is the safe ratio of pink curing salt to meat?

  Pink curing salt #1 (Prague Powder #1, 6.25% sodium nitrite) is used at 0.25% of meat weight — exactly 2.5g per 1 kg (1 tsp per 5 lbs). Pink salt #2 for long-ag…

• What is the right ratio of salt to pasta water?

  Canonical: 4 quarts (3.8 L) water + 2 Tbsp kosher salt per pound of pasta. Salt level ~1% by water weight — should taste like the sea. Salt added during cooking…

• What is the right ratio of stock to water?

  Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 t…

• What is the right ratio of oil to vinegar in vinaigrette?

  Classic French vinaigrette: 3:1 oil-to-vinegar by volume (3 tbsp oil + 1 tbsp vinegar). Italian-style: 2:1. Asian-style: 1:1 or sweeter. Modern preference: 4:1…

• What is the right water to rice ratio?

  Standard white rice: 1:2 ratio (1 cup rice + 2 cups water). Long-grain (jasmine, basmati): 1:1.5 to 1:2. Short-grain (sushi rice): 1:1.25 to 1:1.5. Brown rice:…

• What is the ratio of vinegar to oil in salad dressing?

  Classic vinaigrette: 1 part vinegar (or acid) to 3 parts oil (1:3). For tangier dressings: 1:2 (more vinegar). For milder dressings: 1:4. Emulsified dressings:…

• What is the ratio of salt to meat for dry brining?

  Standard chef ratio: 1% salt by meat weight (López-Alt). Kosher salt (Diamond Crystal): 1 tsp per pound. Morton kosher: 3/4 tsp per pound. Apply 24-48h before c…

• What is the ratio of rice to water?

  White long-grain (basmati, jasmine): 1 cup rice : 1.5 cups water. Brown: 1 : 2-2.25. Short-grain (sushi, arborio): 1 : 1.25. Wild rice: 1 : 3. Older rice needs…

• What ratio of salt, sugar, and curing salt for bacon?

  For 5 lb pork belly: 2.5% salt by weight (57g), 1% sugar (23g), 0.25% pink curing salt #1 (5.7g, contains 6.25% nitrite). Cure 7 days refrigerated, flipping dai…

• What ratio for corned beef wet brine?

  For 5 lb brisket: 1 gallon (4 L) water + 1 cup (200g) kosher salt + 1/2 cup (110g) brown sugar + 5 tsp (25g) pink curing salt #1 + pickling spices. Brine 7-10 d…

• What ratio of salt to sugar for gravlax cure?

  Classic gravlax: 1:1 ratio salt:sugar by weight. For 1 lb (454g) salmon: 60g salt + 60g sugar + 1 bunch fresh dill + 1 tbsp crushed white peppercorns. Cure 36-4…

• What ratio of meat to binder for meatballs?

  Classic meatball: 4-5 parts ground meat to 1 part binder (by weight). Per 500g meat: 100-125g binder (breadcrumbs + egg + milk + parmesan). Italian-American: 80…

• What ratio of salt to water for chicken brine?

  Wet brine for chicken: 5–6% salt by weight (1 Tbsp Diamond Crystal kosher salt per cup water) for 4–24 hours. Add 3% sugar (1 Tbsp per cup) for browning. Cold b…

• What ratio of salt to water for turkey brine?

  Wet turkey brine: 5–6% salt by weight (1 Tbsp Diamond Crystal kosher per cup water) + 3% sugar, 12–24 hours cold. Dry brine (preferred): 1% salt by total bird w…

fermentation

• What is the right ratio of starter to milk for yogurt?

  Standard yogurt starter ratio is 2 tablespoons (30g) of active yogurt per quart (1 liter) of milk — about 3% by weight. Too little = won't culture; too much = g…

• What ratio of salt for olive brine?

  For brined olives: 10% salt brine by weight. Per 1 L water = 100g salt. Submerge olives 4-6 weeks (cracked olives) to 6-9 months (whole olives). Light brine 5-7…

• What ratio of salt to fish for smoking cure?

  Cold-smoke fish cure: 5–10% salt by weight of fish, 12–24 hours refrigerated. Hot-smoke cure: 3–5% salt, 4–12 hours. Add 3% sugar to balance + assist browning.…

finance-light

• What ratio of income should you save?

  The widely-cited savings benchmark is 20% of gross income (Elizabeth Warren's 50/30/20 rule). Conservative target: 15-25%. Aggressive (FIRE movement): 50-70%. T…

health

• What ratio of protein to bodyweight do you need?

  Protein needs are expressed in grams per kilogram of bodyweight per day. The RDA minimum is 0.8 g/kg for sedentary adults, while physically active people genera…

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