Have you doubled a recipe, only to have the end result look nothing like it did when you made just a single batch? Well, you're not alone. Baking is a science, and calls for very exact measurements. The next time you're baking up a storm, check out these tips from The Kitchn about how to double a recipe:
Cakes, Muffins, and Cookies
Even if you're doubling all the other ingredients, be careful not to double baking soda, baking powder, yogurt, and buttermilk. The amounts of these ingredients need to be changed when you're doubling everything else — otherwise the recipe may not quite work.
Breads
Most breads contain yeast rather than baking powder or baking soda. Beneficially so, since yeast can be doubled without much of an issue. However, a kitchen scale makes it much simpler to do, since you'll be measuring by volume rather than sight.
Click here to learn more specifics about how to double recipes when baking.
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