Cookaholics Bulletin Board

I realize the more experienced here can do conversions of recipes for various pan sizes. Nonetheless, this is a fairly thorough discussion that could have benefitted by the inclusion of some simple formulas. I know, "Math is tough!" but....

As well, some of the comments are worth reading.

https://www.washingtonpost.com/news/voraciously/wp/2019/06/28/how-to-swap-baking-pan-sizes-without-ruining-your-recipe/

We even have that same topic here, complete with the math! The article does mention various sources for doing the conversions.

I thought so but could not find it
The little brain cells are not gone - yet!

I never really had a problem with the math, when converting to other sized pans. But then, I haven't had to do it that often, just because I didn't have a certain sized pan (I really have way too many pans!), and maybe I just look for a recipe of the size I want? I know my loaf pans by heart - the weight of the bread to put in them, so I weigh the dough, then look for the pans, if making a new recipe. Then make a note.

We still have a google spreadsheet somewhere for pan size conversions.

Ah, here:

https://docs.google.com/spreadsheets/d/ ... 0qhTMb1Q0s

I am dumbly fearless about pan conversions. Basically I decide the shape I want and put the mixture in that pan. I've been lucky that it usually works. I wish cake recipes gave a total volume amount clearly. Since most don't, at some point I created a reference page in my Living Cookbook that converts cups to pan sizes (put together a variety of sources I think). So if the recipe calls for four 8" round pans, I look up what volume goes into those and then find the eq
quivalent square 9" to see if I need to convert or will just have skinnier layers. If I need more mixture I use the LC conversion table as a starting point if I can't quickly figure it in my head ( I did start college as a Math major before switching to Psychology). I don't worry too much about getting the exact amounts right, since I usually change the recipe anyway adding more vanilla, less sugar, subbing egg sizes and types of flour.
I think I saw once that a glass bowl was available for the KA that had volume measurements. I could not justify it to myself since I am not baking a lot, but...
With bread I usually prefer easy to cut loaves, so I use lbs. to convert from round to loaf. KAF bread recipes usually give the end weight so that makes it easy. We just got a Cafe fridge that dispenses hot water at the exact temperature, so I'm planning to make a loaf that fits in my toaster oven soon. We are on a well, so before I had to use the cold filtered watered and heat it in the microwave to get it to temp for the yeast.