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This prompt adjusts the quanities of ingredients in a recipe and possibly the time of cooking based on an adjusted use of one of the main ingredients. The model must use an example recipe to base the quantity of ingredients off of. For example, the prompt could be use to generate a recipe for a baguette that uses only one cup of flour, and an example baguette recipe should be included in the prompt so that Chat GPT can adjust ingredients accordingly.
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Over 1 month ago
Prompt Details
Model
Chat - GPT-3.5 (gpt-3.5-turbo)
Token size
147 ($0.00103 / call)
Example input
["""Desired Recipe"""]: a baguette
["""Quantity and Unit"""] : 1 cup
["""Name of Ingredient"""]: flour
[""source""]: Taste of Artisan
[
"""
Desired Recipe
"""
]:
Ingredients
500 g all purpose flour King Arthur brand is recommended about 3 1/2 cups, using 'scoop and swipe' method
AD
360 g water about 1 1/2 cups + 1 Tbsp
10 g salt about 2 tsp
3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast
25 g honey about 1 Tbsp
Instructions
Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
AD
Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
Example output
Certainly! Let's adapt the baguette recipe to use 1 cup of flour while keeping the ratios of other ingredients the same. The instructions will be adjusted based on the smaller quantity of ingredients.
Mini Baguette Recipe (1 Cup of Flour)
Ingredients:
142g all-purpose flour (about 1 cup, using the 'scoop and swipe' method)
106g water (about 7 tablespoons)
3g salt (about 1/2 teaspoon)
1g instant yeast (about 1/3 teaspoon)
8g honey (about 1 1/2 teaspoons)
Instructions:
Mix and Rest:
In a bowl, combine the flour, water, salt, instant yeast, and honey. Mix well to form a dough.
Cover the bowl with plastic wrap and let it rest for 15 minutes.
Stretch and Folds:
Over a period of 1 hour, do 3 sets of stretch and folds, flipping the dough upside down after each set.
Cover the bowl with plastic wrap and place it in the refrigerator overnight for about 12-14 hours.
Shape:
Turn the dough onto a lightly floured work surface. Divide it into 3 equal parts and shape them into smaller rectangles. Cover and let them rest for 45-60 minutes.
Preheat Oven:
Preheat the oven to 500°F (with a baking stone in the upper half and a bread pan filled with hot water on the bottom rack).
Final Proofing:
Stretch each dough rectangle slightly and fold into a mini cylinder, sealing the seams. Roll the cylinders gently, stretching them to your desired length (about 7-8 inches).
Place on a lightly floured surface, seam side up. Cover and proof at room temperature for about 30-60 minutes, or until sufficiently proofed.
Bake:
Transfer the mini baguettes to a piece of parchment paper, seam side down, and dust off excess flour. Score each baguette with 3 swift cuts.
Slide the baguettes onto the preheated baking stone. Immediately reduce the oven temperature to 475°F and bake for 15 minutes.
Remove the water pan, rotate the baguettes, drop the temperature to 450°F, and continue baking for another 15 minutes or until deep golden brown.
Enjoy your mini baguettes!