Originally Posted by Andy M.
Scaling up a baking recipe can be problematic for a number of reasons. Recipes using yeast or chemical leaveners are especially difficult. A packet of active dry yeast, for example, can handle up to 6 cups of flour but are oftenused for half that amount.
A smaller increase in baking powder/soda is often called for. If doubling a recipe, you probably would only increase the baking powder/soda by 1.5 times.
Also, you have pan size to consider as well as the cooking times.
Andy - thanks, that makes sense.
I'm thinking, though, that part of the problem may lie with recipes geared for the home cook (for example, most recipes I see for bread call for waaay to much yeast IMHO).
Re baked goods, what if one started with a recipe for professional cooks that you wanted to scale down
? The ones I've seen always have measurements by weight (for example, "Baking and Pastry" by the Culinary Institute of America). Do you think this kind of recipe would scale down more reliably?
I agree baking times would be a challenge - different pan sizes, more/fewer pans in the oven, type of oven - all of this would affect baking time and maybe even initial temp.