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Why doubling a recipe isn’t always a simple matter of maths

Scaling a recipe up or down is often more complicated than just increasing or decreasing the ingredients and cook time.

Why doubling a recipe isn’t always a simple matter of maths

We haven't written up this one. The Sydney Morning Herald has the full story — the link below goes straight to it.

Also reported by 1 other outlet

Read the original at smh.com.au →

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