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slayerofthend
12
Dec 14, 2017
how do i bake so that i dont bake to much, when ever i bake to much comes out. IS their a good way to reduce the amount i bake?
Quazi
67
Dec 15, 2017
slayerofthendFreeze half? I have had pretty good success with doing this for bread. Using the dutch oven method, when you get to the point where you would take the top off, just take the dutch oven out and let the half-baked loaf cool. Then freeze it and when you're ready to eat it, you can throw it directly into the oven (ideally onto a pre-heated pizza stone, but I've had success just on aluminum foil as well).
If you make a two-loaf recipe, you can cook one all the way and enjoy the fresh bread, then have the other in the freezer for when you need it, instead of feeling like you have to eat both at once. Win win!
MagnusMartinez
7
Dec 15, 2017
slayerofthendBest way I've found is just to cut the recipe in half. If that's too much, cut it in half again.
slayerofthendSo I grew up thinking I was bad at math, then I we to cooking school and suddenly math made sense. So there is this little equation that will change your life or at least help you scale a recipe. Just remembe: new yield devided by old yield equals a conversion factor.
You then multiply the conversion factor by the amounts called for in the original recipe. This will give you new amounts for all the ingredients for your new sized batch So if you wanted to cut a recipe in half I know that is supper easy to do with out doing math but let’s go through the steps. if your recipe makes 3 dozen cookies and you want only 17 cookies: my/oy = cf 17/36=.47 then you multiply.47 by the original recipe amounts. So 3cups of sugar becomes 2 3/4 cups of sugar
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