Yes.
When baking at high altitudes, you should generally decrease the baking powder, increase the oven temperature, and adjust the baking time to ensure successful results.
Double the time they tell you for a single one A different Answer! If you are baking the recipe in a conventional oven (not a microwave) you must NOT double the time, or your bar cookies will be badly burned. You should bake the doubled recipe in 2 PANS, for the same amount of time as a single recipe, OR in a larger pan, for the same amount of time, then TEST the center of the pan to determine if the cookies are baked through. You may need to increase baking time, but that depends on many factors, including the thickness of the bar cookies and the temperature of the oven.
No, cooking time is only affect by how big or small your baking pan is. If it is larger, use the same cooking time to accommodate the larger portion.
You will want to cook it longer but it just depends on what it is. For example...baking a cake, the more batter in the cake pan the longer it takes to cook. But if you cook the same amount in two different cake pans then no...
People who live on killing wild animals, and it is their job to shoot , trap for food, but nowadays it is necessary to limit their quatity, kinds and time for saving species.
No, baking takes the time it does.
To double a 9x9-inch pan, you would typically use a 9x13-inch pan. This larger size provides the extra volume needed to accommodate the doubled recipe while maintaining the appropriate baking time and temperature. If you want to ensure even cooking, keep an eye on the baking time, as it may vary slightly.
Go get a sack of weed and forget that crap..Its gonna kill you nit wit..
i say you use baking soda i use it every time i make cookies
A baking timer is used to time the length of time your food is baking. For instance, if you want to bake something for 1 hour, you can set your timer for 60 minutes and it will go off to remind you when the baking time is complete.
Preferably every time.
Not completely. Double acting baking powder exhibits a chemical reaction in two phases; the first when a liquid is added to the powder (such as when you add milk to turn a dry cake mix into a batter), the second when it is heated (i.e cooked in the oven). This makes it ideally suited to batters which you want to make in advance, but still need to rise. Regular baking powder only reacts when the liquid is added, meaning that it's not so good if you need to make a batter in advance. (By the time you get around to cooking it, the batter will not rise effectively). However unless you need to make a batter in advance of cooking it, both types of baking powder are essentially interchangeable.