Whenever I bake someone else’s recipe, I generally adjust it:
- I might not own the same size tin (well by now I often do, because I bake in adjustable frames but that has taken me years) or I want to bake in a round tin instead of a square one
- I want to have a different number of servings
- I need to deal with unit conversion but that is a bit unreliable too (recently I saw on a reputable page that a cup has 240ml but a cup of water weighs 227 g…the density of water is 1 g/ml.*
- And once I have the right scaling factors I need to use 0.37 eggs. I don’t know about you but I like to use whole eggs and using more less of them changes the recipe and this is not always trivial.
I tried to address all these issues here. This is the first version and so if something is wrong or if you would like to have more features I am all ears. Otherwise: Happy Baking!
You’ll find a link to the full article of each recipe (with more pictures, variations and helpful notes) below the title.
*8 fluid ounces are 237ml but 8 (solid) ounces of water weigh 227g. You can see the point of confusion. And yes, I am talking room temperature water. Pressure has very little influence on it, so whether you bake in a mine or on top of Mt Everest, you can rely on this number (however, on Mt Everest, water boils at 70°C (0.98g/ml) rather than 100°C (0.96g/ml).
I used to work for an American Engineering company in Europe, units are a sensitive issue for me.
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