I use maths the most in my daily life when baking! For a lot of baking recepies, the amount of ingredients you use specifically doesn’t matter, so much as the ratio between the ingredients. For example, when making shortbread, you want a ratio of 3 parts flour to 2 parts butter to one part sugar, by weight. So if I accidentally add too much sugar, I can just scale the rest of the ingredients up to match!
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