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Baking questions!!

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Baking questions!!

Pat I. | Oct 13, 2003 06:13 AM

Although I have several excellent books on baking, I am having trouble finding a book that explains:

The relationship between milk, butter, eggs in baking. what happens as one gets increased or decreased or if eggs or butter were replaced with margarine, oil or cream.

How to increase the quantity of a recipe - to take it from say 1 dozen donuts or rolls to 50 dozen or more.

Any book suggestions?

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