Question 1

How do I scale a recipe up or down?

Accepted Answer

Multiply every ingredient by the same factor. For example, doubling uses factor 2.0; halving uses 0.5.

Question 2

Can I convert cups to grams?

Accepted Answer

Yes—choose the ingredient so the calculator uses density-aware conversions (e.g., 1 cup flour ~ 120 g vs 1 cup sugar ~ 200 g).

Question 3

How do I adjust bake time when scaling?

Accepted Answer

Thickness, pan size, and oven heat transfer matter. Small scaling often keeps time similar; large scaling needs temperature and time tweaks.

Question 4

What about metric vs US units?

Accepted Answer

Toggle between grams/milliliters and cups/ounces/teaspoons; keep a single unit system per recipe to avoid rounding errors.

Question 5

Does altitude matter?

Accepted Answer

Yes—high altitude can require leavening and moisture adjustments; use established altitude guidelines.

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