How recipe scaling works
Scaling a recipe means multiplying every ingredient by one conversion factor, which is the yield you want divided by the yield the recipe makes:
factor = new yield ÷ original yield
If the recipe is written for a total weight instead, the factor is the new total dough weight divided by the sum of the ingredient weights. Because baker's percentages are ratios, the dough keeps the same hydration and the same salt and yeast percentages after scaling.
Example
A dough made of 500 g flour, 350 g water, 10 g salt and 3 g yeast (863 g in total) makes 4 rolls. For 6 rolls the factor is 6 ÷ 4 = 1.5, giving 750 g flour, 525 g water, 15 g salt and 4.5 g yeast (1,295 g). To make exactly 1,500 g of dough instead, the factor is 1500 ÷ 863 = 1.738.
Things that do not scale perfectly
- Salt, yeast and other potent ingredients are sometimes scaled a little more cautiously in large batches, so taste and watch the dough.
- Mixing time, fermentation time and baking time depend on the dough's size and temperature, not on the factor alone.
- Pan size and oven space limit how far you can scale. Check the pan size converter when you change the tin.
- Weigh ingredients rather than measuring by volume; it is far more accurate when scaling.
Frequently asked questions
How do I scale a recipe up or down?
Divide the yield you want by the yield the recipe makes to get a factor, then multiply every ingredient by it. Doubling is a factor of 2, halving is 0.5.
How do I scale a dough recipe to a certain total weight?
Add up all ingredient weights, divide the dough weight you want by that sum and multiply each ingredient by the result. For 863 g of dough scaled to 1500 g the factor is 1.738.
Do baking times change when I scale a recipe?
Often. A bigger single loaf bakes longer, but more loaves of the same size in the same oven need about the same time. Judge by crust color and internal temperature.
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