Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
How to Scale a Recipe
One way to scale a recipe is to compare the volume of the recommended pan with the volume of your pan. By dividing your pan volume with the recipe pan volume, you figure out the difference in size and how much to multiply each ingredient by to keep the ingredient proportions the same in a bigger or smaller dough.
An easy example for understanding this is if your pan is twice the size of the recipe’s pan. It’s obvious you should multiply the ingredients by 2 to get the recipe to work for your double-sized pan.
2 ÷ 1 = 2
Your pan volume ÷ Recipe pan volume = Ingredient multiple (the amount to multiply each recipe ingredients by)
To make this a more real-world example, let’s say you have the small USA pan but the recipe is written for the medium USA pan.
Your small pan volume = 8.5″ x 4.5″ x 2.75″ = 105 cubic inches
Recipe medium pan volume = 9″ x 5″ x 2.75″ = 124 cubic inches
If the recipe were written for the smaller pan and you had the medium pan, the equation would be reversed 124 ÷ 105 = 1.18 and you would multiply each ingredient by 1.18
How to Scale a Recipe