November 20, 2014 - 7:08am
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?
Gracias,
Bryan