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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 10, 2006

Calculating the Leavening
Notes from Folks...

When multiplying recipes, how do you calculate the leavening such as baking powder? I always seem to get to much if I also multiply the baking powder or baking soda.


Hi Earlene,

I'm not sure if I understand your question. Please write back to clarify if my answer doesn't match what you were asking.

Usually in the home batches of most bakers, the leavening can just be doubled by multiplying by 2. In professional cooking when the baking is for large quantities, the amounts of leavening are converted to their amount in weight (oz, pounds), doubled, and then converted back to the kitchen amounts (tsp, tbps, etc.).

For home recipes, this formula gives the same amount of ingredient as if you had simply multiplied by 2. Therefore, simply multiply your leavening ingredient by 2 to double your recipe. Then make sure you measure correctly.

Hope this helps,

Desi @ DVO

When I did the final review of this issue of the newsletter, I had second thoughts about the original Notes for Folks article that I had I pulled it and replaced it with this one instead. So, don't look at the original one because it is pretty tasteless. It seemed kind of funny at first, but on second thought, it wasn't that funny and it would have just caused complaints.

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