The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doubling recipes

Deryn's picture

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.

sphealey's picture

> 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.



Deryn's picture

Thanks very much for your help.

GreyStone's picture

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.