On 2006-08-31, chef john > wrote:
>
> As a former kitchen math teacher at a culinary school.....

Hey! ...if you're going to actually participate in this group....

Welcome aboard!!.

Boy, am I gonna run you ragged.

No seriously, we more than welcome knowledgeable foodie folk,
specially on the nitty-gritty technical stuff like kitchen math. Would
you be willing to share some specific kitchen math concerning baking?
I would love to get a refresher course (since I forgot it *all*) on
the math required to reduce/increase recipe sizes for baking. I know
the salt and leavener amounts do not convert directly like most other
foodstuffs. I long ago lost the one book I had with this info and
would love to relearn it. That would be a real attraction for your
website, a baking calculator. Whatdya say?

nb