"Dave Smith" > wrote in message
...
> Peter Aitken wrote:
>
>>
>>
>> Yes. Volume is not incorrect, it just adds another unneccessary step.
>> Here's
>> how to look at it. For baking, the thickness (depth) of the batter in the
>> pan while baking is important. It should be the same regardless of the
>> size
>> of the pan, otherwise baking times will be off. So, if the area of the
>> pan
>> doubles, you must double the recipe. The effect is to double the volume
>> of
>> batter, but there's no need to calculate that.
>
> Not to be nit picking but...... (quite seriously).... what is the more
> important factor when altering the volume and area?
> In the case of the squares I mentioned in the previous post, they were not
> very
> thick. I had assumed that depth was a primary factor. The dough was spread
> out
> evenly. I had expected that the edges might cook slightly faster because
> they
> were more directly exposed to the heat source (hot air in oven), but that
> the
> heat was being directed down through the batter from the heat above, and
> that it
> was being directed up through the batter from below. So I expected that
> the
> whole thing would cook fairly evenly. This was not the case at all. The
> centre
> was half cooked and the corners were turning into brick.
>
>
>

I cannot speak to your specific experience, but yes, depth *is* the primary
factor. Since the depth measurement figures into the base recipe and the
larger pan recipe in the same way, it cancels out and you are left with
area.


--
Peter Aitken

Remove the crap from my email address before using.