August 26, 2006 - 2:12am
Doubling recipes
Please forgive the ignorant question, but when doubling a recipe, do you double everything? Particularly I'm thinking of the poolish. Do you make twice as much poolish? Thanks for any help anyone can give me.
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> but when doubling a recipe, do you
> double everything?
Yes. Most of the advanced references give recipes in baker's percentages, which you multiply out starting with the amount of flour you want to use. That implies that the formulas scale linearally.
sPh
Thanks very much for your help.
It's not necessary to double the amount of yeast.
Most people use way too much yeast anyways.
For a 1.5 lb. loaf, 1 teaspoon is plenty.
It just takes a little longer to rise but a slow rise is beneficial to the flavor.