Halving a recipe
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| I agree. Just half everything. I have done it before ans also doubled it. Had no problem. |
| I agree too. |
| With a shortbread it won't be a problem since rising isn't as critcal as with a fluffy white cake or some such. |
Well...try it...and if it doesn't turn out, then you know  It sounds like it will be fine. |
| Sounds like halving it should work, no problem.
Sounds tasty! Laurie |
| Generally you can half or double a recipe 2 times if you're working with volume (cups, etc.) More than that you need to be working with weights of the ingredients and then as long as everything is the same percentage of the total there's no limit.
When I first started making a batch of bread, in order to get any quantity, I kept repeating the recipe. I wanted to sell 50 loaves of bread at a parish function to raise money for the choir. When a fellow parishoner heard what I was doing (he ran the food service for the local school district) he told me to bring the recipe for 2 loaves of bread over to his bakery. He converted the volume measurements to weights and increased the formula to produce 100 loaves of bread in one batch. Imagine the size of the mixing bowl he used. It took two men to lift the batch to the bench to divide it and form it into loaves. |
| George, how well I know! We make 175 loaves of sweet bread at church for Pascha (Easter). It takes 2 bowls and several of us gals to lift them. |
SheepieBoss wrote: George, how well I know! We make 175 loaves of sweet bread at church for Pascha (Easter). It takes 2 bowls and several of us gals to lift them.
You must be using an 80 or 120 qt Hobart? |
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