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Peggy Gautraud bendaco@isoc.net 03/03/03 |
How do I scale up a bread recipe, are there proportions of yeast, salt and sugar to amounts of flour? I am interested in making Euro style bread which uses a sponge starter. |
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ellen 03/26/03 |
Hi, Peggy, Recipes with sponge starters are quite challenging to scale up more than x3. Ther are basic weight proportions used by professional bakers.
Here is a fine archive collection which may help or offer links- If you get a fine recipe, I will post it with your name! Ellen |
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Woods jwnmjm@earthlink.net 05/22/03 |
To scale up or down you can use the Bakers' Percentage formula in which flour equals 100% and everything else is a percentage of the flour. Salt is usually about 2% and yeast is 2-4% depending on additives and flours used. The starter is made as a percentage of the flour, yeast and water. There is a site called The Artisan that has this all explained and examples to help you. Hope this helps. |
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Woods jwnmjm@earthlink.net 05/22/03 |
Thats theartisan.net |