Help with scaling.
i want to scale up a recipe and say do one and a half times the amount or double. With the yeast, does that get scaled up in the same way?
For example if the recipe called for 20g of fresh yeast and I wanted to make one and a half times would I use 30g of yeast? And for double the recipe 40g?
my gut tells me, yes, you double for double etc but I just want to check with the experts to be sure before I give it a go.
Thanks in advance for your help