New answers tagged bulk-cooking
Yes, recipes need to be changed as well. The most important [IMHO] difference is leavening (yeast/baking powder/soda etc.) The next issue is ratios, once you get beyond 'doubling' a home recipe your ratios will get out of sync. When you multiply dry ingredients (other than yeast) do so By Weight rather than dry measure. (note for sugars in a yeast ...
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