I should have mentioned, you are correct about leaveners!!!! They are
the only exception.



notbob wrote:
> On 2006-08-31, chef john > wrote:
> >
> > As a former kitchen math teacher at a culinary school.....
>
> Hey! ...if you're going to actually participate in this group....
>
> Welcome aboard!!.
>
> Boy, am I gonna run you ragged.
>
> No seriously, we more than welcome knowledgeable foodie folk,
> specially on the nitty-gritty technical stuff like kitchen math. Would
> you be willing to share some specific kitchen math concerning baking?
> I would love to get a refresher course (since I forgot it *all*) on
> the math required to reduce/increase recipe sizes for baking. I know
> the salt and leavener amounts do not convert directly like most other
> foodstuffs. I long ago lost the one book I had with this info and
> would love to relearn it. That would be a real attraction for your
> website, a baking calculator. Whatdya say?
>
> nb