You sound like you belong in our test kitchen, Helen! Nice work. We have to say, we're not among the baking resources that recommend baking in glass. As you pointed out, it's not a great conductor of heat and often causes problems with evenness in all kinds of baked goods. It takes glass longer to heat up and then once it does, it stays quite hot. This can result in under-baked centers and over-baked edges. Our solution: turn to metal as often as you can. When you can't, try turning down the baking temperature by 25°F and extending the baking time as necessary to fully bake the product. You can always tent the top with foil if it's starting to brown too quickly and you want to ensure the bottom is fully baked. We hope that helps! Kye@KAF

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