June 20, 2012 - 5:32pm
Do I need to use bakers percentages or can I just multiply the recipe with the number of batches I want to make?
Hello,
I'm using a recipe that calls for:
- 2.5 cups for bread flour
- 1 cup of cake flour
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 2 teaspoons of salt
- 1 teaspoon of yeast
- 1.25 cups of water
Now, this recipe makes me 4-6 balls of dough (depending on the size I want them to be), but I want to make around 30 dough balls. Should I just multiply that recipe by 5 for each ingredient, or do I use bakers percentages?
I've read very mixed answers online, but I find it pointless for there to be a formula if you can simply multiply by how much you want to make... although i guess you can be more accurate if bakers percentages, like I can make a batch that produces 31 balls of dough instead of 30.
I guess the thing I'm most worried about is the yeast.
- 71.5% bread flour
- 28.5% cake flour
- 1.8% sugar
- 1.8% vegetable oil
- 1.2% salt
- 0.6% yeast
- 35.7% water