DOUBLING RECIPES
Source of Recipe
From Pumpkin
List of Ingredients
HINTS FOR DOUBLING RECIPES
Many baking recipes can be doubled, if you keep a few key techniques and tips in mind.
Begin by taking a look at your ingredients. If you're preparing the
recipe in a food processor or mixer, make sure that doubling the recipe doesn't go over the manufacturer's recommended capacity for the machine. If it's too much, it won't mix well and the leavening ingredients won't be equally distributed.
Leaveners are the tricky part when doubling a recipe. If you're having a problem doubling a particular recipe, next time try increasing the baking soda or baking powder by only 1 1/2 times. Likewise, salt and spices should be increased by 1 1/2 times when doubling a recipe.
Doubling them won't make the recipe fail, but the flavors might be too strong. If you've got a recipe that uses beaten egg whites as all or part of the leavening, you may not want to double the recipe. It would be very difficult to fold a large amount of egg whites into a lot of batter and still keep it light. With recipes like these, it's best to make multiple batches one after the other. Once your dough or batter is done, make sure you've selected the right pan. If you're making a cake or bar cookies, use one that's double the volume called for in the original recipe and maintains the depth of the contents in the pan.
If you're baking in a larger vessel, decrease the oven emperature by about 25 degrees so the edges don't burn before the middle cooks.
Recipe
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