Increasing Recipes
Dec 21, 2005 | From the kitchen of Rose
SKIP QUESTION
Feedback: I've just started getting into this baking stuff and for a party last week I quadupled the recipe for muffins. This also meant two teaspoons of salt since 1/2 teaspoon was called for. I ended up with salt-licks embedded with blueberries. When increasing a baking recipe, do you increase everything proportionally? Or when it comes to some items, like salt, should you do something different?
ROSE REPLY
yes--you increase all the ingredients proportionately. but i find that if i don't write down the amount for each ingredient i often make mistakes. you may have added the salt two times. if it was the right amount of salt in the original recipe you would need 4 times the amount for 4 times the recipe. something went wrong.
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Matthew in reply to comment from teri
02/24/2010 11:41 AM
Hi Teri,
Yes, larger cakes need proportionally less baking powder, or they will dip in the center as you experienced. The cake bible talks about this issue in more detail if you can get a copy. Also, I believe Rose explains the other question about baking soda in the head note for this recipe.
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teri
02/24/2010 08:33 AM
I tried your red velvet cake from your new book and loved it. i needed to make it bigger because i needed to make a larger cake for a wedding. I made all the adjustments into oz, but the cake sank a little in the center while baking. what disturbs me is that the baking powder that is increased comes out to be 9 oz of baking powder with 6 lbs 9 oz of flour. does that seem like too much and even though you increase ingredients should there be others (like baking powder) that are not increased the same way. Also in red velvet isn't there usually baking soda and or vinegar to work with the acid in the buttermilk to help with the rise of the cake. thank you
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Tammy Bartley
12/14/2007 03:53 PM
Thanks Rose! What's a relief! I feel so much better knowing it has a chance. Crazy huh? lol. Thank you so much for your books. I'm addicted to them. In just 2 short months, they have turned me into a baking maniac. :-)
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Rose
12/14/2007 02:49 PM
oh no! don't start again. it may rise a little more slowly but i'm sure you didn't kill the yeast as long as you didn't put it into direct contact with it.
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Tammy Bartley
12/14/2007 02:08 PM
Hi Rose, I just got your Bread Bible and I'm trying my first bread recipe ever(Basic Hearth Bread) Three hours into the project, I realized I added the salt during step 2 (your recipe calls for it to be added at step 3) The sponge showed a little activity after an hour at room temp before I put it in the refrigerator (though it hasn't broken through the flour) Should I throw this out and start all over again?
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Rose
07/14/2007 04:43 PM
i'm sorry i can't help--i don't do quantity baking.
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Beryl McNair
07/08/2007 04:36 PM
I would like to increase a bread recipe that is 8x8x2 and it coook sor 30 minutes or until it is done. Can you give me any culinary hints on how to increase my recipe. I want to make 500 loaves. I want to start out with 50 per day.
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Rose
01/18/2007 08:54 PM
it's my best effort and i've never tasted better!
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bjames
01/18/2007 04:21 PM
Thank you Rose,
Yes, I am interested in your panettone recipe. I appreciate you're directing me to it. Thank you so much. I would love to make this recipe. I just saw and sampled a delicious panettone in Whole Foods, but "Hector's" looks as wonderful.
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Rose
01/18/2007 01:24 PM
p.s. as it may be hard to find here is what i wrote:
while i will be sharing recipes from time to time that i think will be of interest, the purpose of this blog is not to dispense recipes on request. that in itself would be a full-time job! of course feel free to ask me if a recipe you are interested in is in one of my four “in print” books and i’ll be happy to direct you to it.
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Rose
01/18/2007 01:18 PM
the short answer is only on occasion and not on demand when they're in my book. but if you do a search for "the purpose of this blog" there will be further explanation!
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bjames
01/18/2007 01:11 PM
Rose,
Do you post recipes from your "Bread Bible" on this forum, or do I have to get it from the actual book?
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Rose
01/17/2007 05:02 PM
hector used my recipe from "the bread bible."
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bjames
01/17/2007 04:25 PM
Hector's Panettone looks so fabulous. I would love to try it! Is his recipe available? If so, where?
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Michelle
12/24/2005 01:48 AM
Maybe you accidentally used tablespoons instead of teaspoons? 2 tablespoons = 6 teaspoons, which would qualify as a salt lick in my book.
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Anna
12/22/2005 06:26 PM
Different types of salt measure differently, and it can make a disaster of your recipes.
I'm weary of recipes that call for kosher salt simply because the various types of it measure very differently. If you don't know what brand of kosher salt the author meant, you can make a salty mess.
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Travis
12/21/2005 05:27 PM
Just a thought -- maybe you did increase the salt the right amount, but you didn't increase something else enough -- sugar?
Also, are there different salt "strengths"? I don't know...
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