weight-based method

Baking is a method of cooking food using dry heat, typically in an oven. It relies on flour, water, and leavening agents to create characteristic textures and flavors in products like cakes, cookies, and bread. Flour, the primary ingredient, provides the gluten proteins that form the basic structure. Leavening agents, such as baking powder, produce gas bubbles that aerate the batter or dough.12

The "weight-based method" in baking refers to using precise ingredient proportions by weight rather than volume. This ensures consistency and accuracy in recipes, especially for items like cakes where ingredient ratios are crucial for texture and structure. For example, in layer cakes, specific weight ratios of flour, sugar, shortening, eggs, and liquids are recommended for optimal results. The grade of flour, determined by its purity and low ash content, also impacts the final baked product.23