I get quite a few question about the recipes here on the blog. Does this or that recipe scale? This is one of the great advantages of being a baker as opposed to a cook: our formulas can be scaled up or down pretty much infinitely. A baguette recipe that works for 3 loaves will work just as well for 300. Cakes, cookies, frostings, icings, they pretty much all work that way. Yes there’s the odd, oh, pancake recipe that doesn’t scale well, but 99% of the time you can scale the proportions you find in baking books forever with no problems.
Oh which subject, reader Chana recently supplied me with a scaling conversion “factor” that will help you scale up a baking recipe to virtually any quantity you want with decent accuracy. It’s very simple math. You simply divide the number of, say, cookies you want by the number your existing recipes makes. So let’s say you have a recipe for 12 but you want 50. You divide 50 by 12. The result is 4.2. So now all you need to do is multiply the ingredient quantities you have by 4.2. So if for example the recipe calls for 9 ounces of butter, you multiply by 4.2 to get 37.8 ounces.
Neat. This system works especially well for recipes in metric units. And of course only a moron doesn’t list baking recipes in metric units, the system simply makes too much sense for bakers and pastry makers. So don’t be a jerk and…