The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread machine conversions

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LuEmery's picture
LuEmery

Bread machine conversions

I just got a new bread machine and am having a hard time finding recipes for it. It makes a 2, 2.5 and 3 pound loaf. Most of the recipes on the internet don't tell me how many pounds they make and most of the good ones are to small. I was wondering how ou go about converting a 1.5 lb loaf into a  2 or 3 lb loaf. Any help would be appriciated

Postal Grunt's picture
Postal Grunt

A lot of the recipes that you'll find posted here are in metric measure with a few in ounces and pounds. The percentage of an ingredient relative to the flour is also given. Baker's math is derived from those per centages and it enables anyone to scale ingredients up or down in quantity for several loaves or just one. Some would argue that as you go up in quantity that you might want to use less yeast but follow the formula first then adapt it to your needs.


So, if the recipe calls for a 1.5 lb loaf and you want a 3 lb loaf, just double the ingredients. A 2 lb loaf would require you to use 1.33x the ingredients in the 1.5 lb loaf. The same idea is relevant for determining the ingredients for a 1.5 lb loaf from a formula for a 22 lb batch, you would multiply the 22 lb batch ingredient by 0.068 to get the quantity for your 1.5 lb loaf. You divide the weight of the desired final weight by the recipe weight and then there you are with the right number to multiply the original ingredient weight to get the desired weight for your loaf. That's what I learned, it works for me, and I'm sticking to it until someone shows me I'm wrong.

LuEmery's picture
LuEmery

That's a lot of math! I'm going to have to print that out and give it a try. I like the idea of the doubleing, that's some math I can wrap my head around!Thanks!

AnnaInMD's picture
AnnaInMD

with recipes strictly for bread machines. Do a Google or search Amazon.com