The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

About doubling recipes

LevaiNation's picture

About doubling recipes

The other day I needed twice the amount of bread of a FWSY recipe and I simply doubled the ingredients, including the yeast. I found that it bulk fermented and then proofed way faster than it usually does. The quick question is, should the amount of yeast be increased in the same proportion as the rest of the parts?





DavidEF's picture

Was the recipe measured by cups, spoons, etc. or by weight? Scaling a recipe of any size, in any direction, can only really be done accurately by weight. The really quick answer though, is that if the bread fermented faster, then no, the yeast should not have been increased in the same proportions that you used, but slightly less.

AbeNW11's picture
AbeNW11 (not verified)

Bread recipes are often worked out in percentages with the flour always taken as 100%. Let's do the math both ways. A recipe off the top of my head with percentages first...



Flour : 100%

Hydration : 66%

Salt : 1.5%

Fresh Yeast : 1%



Flour : 500g

Water : 330g

Salt : 7.5g

Yeast : 5g


NOW IF WE SIMPLY DOUBLE (on the left) and PERCENTAGE INCREASE (on the right)

Flour : 1000g (500x2)        I         Flour : 1000g (always 100% of the recipe)

Water : 660g (330x2)         I         Water : 660g (.66x1000)

Salt : 15g  (7.5x2)              I          Salt : 15g (.015x1000)

Yeast : 10g (5x2)               I          Yeast :10g (.01x1000)


You've done it just fine.