On May 16, 2:45*pm, spamtrap1888 > wrote:
> On May 16, 10:05*am, Lenona > wrote:
>
> > Only trouble was, I made it this morning and it seems that either
> > Druckerman forgot to say that one should use TWO loaf pans (I haven't
> > tried using a 9-inch cake pan yet), OR she should have said to bake it
> > for about 90 minutes, not 45! Of course, I kept testing it with a
> > knife - about three times in all - so it came out fine.
>
> I can guess at the root cause: Individual yogurts in France are
> 100-125 grams, so only half a cup. This could make a much larger
> amount of batter depending on the size of the yogurt cup you used,
> because everything is scaled to the size of the yogurt cup.

So you're saying that a French yogurt container is NEVER equal to 6
fluid ounces - and one that weighs 125 grams would not equal enough
milliliters to make 6 fluid ounces? I don't have a scale that's that
good (though I have plenty of measuring cups) so I wouldn't know how
to make the conversion from weight to volume.

Lenona.