The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

doubling & tripling recipes - do you double & triple the instant yeast?

mariajef's picture

doubling & tripling recipes - do you double & triple the instant yeast?


i'm tripling the recipe "whole wheat hearth bread" on p. 153 of reinhardt's "whole grain breads" book.

i feel somewhat leary of tripling the instant yeast called for.

any opinions?



DanOMite's picture

if your doubling the WHOLE entire recipe then yes you need to triple the yeast as well, unless you want a slower rise, but if you want it to perform the same way just simply triple the amount. In the process of doing all this, do yourself a favor and right everything down in the amount thats doubled or tripled, it'll make your life a whole lot easier in the long run.

happy baking :)

P.S. take pics!

Mike Avery's picture
Mike Avery

Breads without spices scale smoothly.  When we were running a bakery, we put our formulas into spreadsheets and scaled from as few as 2 loaves to as many as 50 without changing the proportions of anything.  I never felt that it was necessary to use proprotionally more, or less, riser as the recipe was scaled up or down.


If the recipe is doubled, double everything.  If the recipe is tripled, triple everything.


One consideration if you are baking at home - how many loaves can you bake at a time?  Fully risen dough can only be held so long and then it starts to deteriorate.  With wheat breads, I wouldn't make more than two oven loads at a time.  If it's all the same recipe, I'd wait a bake time between batches.


So, if you need to make 6 loaves and can bake 3 at a time, I'd make all 6 at once.  Usually wheat breads can be held a bake cycle.  If I needed to make 9, I'd make 3, wait however long the bread would bake, and then start a batch of 6.


Hope that helps,


yeasty-loaf's picture

I wish I'd searched the site before I posted my most recent question about scaling & yeast as this post answers my question perfectly doh!

thanks guys :)


yeasty-loaf's picture

Hi, Thank you  for the tip. I read the section but still wanted to make doubly sure with regard to the yeast. I have now started working in Baking percentages. It is the easiest way to scale a recipe and with a bit of practice it becomes as easy as doing a traditional recipe measurement.  

Kind regards,