Yield Mathematics
Batch Recipe Multiplier
Paste full ingredient lists to instantly scale quantities up or down for meal prep, family gatherings, or batch baking.
Servings & Yield Controls
Mathematical Multiplier:2.00×
Scaled Recipe Yield
1000g strong white bread flour 600ml lukewarm water 14g dried instant yeast 20g fine sea salt 50ml extra virgin olive oil
The Baker's Percentage Rule
While linear multiplication works well for soups, curries, and casseroles, scaling baking formulas requires careful attention to Baker's Percentages. In this system, total flour weight represents 100%, and all other ingredients are calculated as a ratio relative to that flour.
When scaling bread doughs beyond 4× the original batch size, surface area evaporation during fermentation does not scale linearly. You may need to reduce hydration (water) by 2% to 4% to prevent the dough from becoming overly wet and difficult to handle.