Have you ever attempted to double a baking recipe, only to have the final result come out looking nothing like it did when you made just a single batch? Well, this is actually a very common issue for the home baker. As you’ve likely heard, baking is a science, and calls for exact measurements, which have to be modified when bigger batches are prepared. The next time you’re baking up a storm, keep these calculations in mind to achieve the best results.
Cakes, Muffins, and Quick Breads: These baked goods are the main offenders when it comes to disappointing doubling. Why? The blame can usually be placed on either the baking soda or baking powder. The next time you’re making a double batch, you can simply double all the other ingredients, but re-calculate the baking soda and baking powder based on the following ratio: 1 to 1 1/4 teaspoon baking powder per cup of all-purpose flour OR 1/4 teaspoon baking soda per cup of all-purpose flour. Remember, if your recipe contains an acidic ingredient, such as yogurt or buttermilk, include an extra 1/4 – 1/2 teaspoon of baking soda per cup of an acidic ingredient.
Cookies and Bars: Thankfully, cookies, brownies, and bars can typically be doubled without too much of a problem. Keep in mind that if you’re hoping for puffy, cake-like cookies, follow the baking soda and baking powder ratios as outlined above. Also, you can try cooling the cookie dough in the fridge between batches so that the dough doesn’t become too warm and soft in the hot kitchen, as this will cause the cookies to spread more than usual while baking.
Breads and Rolls: Yeast is a much less temperamental agent than baking soda and baking powder. For that reason, yeast-risen breads and rolls can be doubled without needing to adjust any of the quantities in the recipe. If you’re tripling or quadrupling, however, it’s best to weigh your ingredients rather than measuring them by volume to make sure the ratios stay consistent.
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