i'm sure most of you already know this but i've never read the answer to this question that has been bothering me for ages, so i thought this is the best place to ask:
i know baking is very specific and must be accurate when it comes to measurements etc...but what happens if you don't have the baking pan size specified? is there some mathematical formula to follow in order to convert oven temperature to the appropriate one for that size? is that the temperature that we change or is it the amount of baking time? which kind of baking pans is the best? ceramic? aluminium? glass? or does it depend on what kind of baking product it is?
i hope somebody can answer these questions for me...the cookbooks i have don't say anything, and i really don't know any other professional baker...
thanks!
i know baking is very specific and must be accurate when it comes to measurements etc...but what happens if you don't have the baking pan size specified? is there some mathematical formula to follow in order to convert oven temperature to the appropriate one for that size? is that the temperature that we change or is it the amount of baking time? which kind of baking pans is the best? ceramic? aluminium? glass? or does it depend on what kind of baking product it is?
i hope somebody can answer these questions for me...the cookbooks i have don't say anything, and i really don't know any other professional baker...
thanks!