scaling of recipes
quick question here. is scaling a recipe just a matter of percentages if you keep the measurements in weights?
example: if i have a recipe for 3 loafs of bread can. can i scale up to a 100 loaf recipe so long as i use the same percentage ratio from the 3 loaf recipe.
any an all information would be greatly appreciated as i want to be as knowledgeable in this area as possible. don't hesitate to post any other forum threads or websites with descriptive entries as i can also do my own research.