FROM THE NOTEBOOK
The little details
that make the math work.
Original worked explanations for changing batches, comparing pans and understanding flour-based formulas.
BATCH NOTES
How to scale a recipe by weight
A bigger batch starts with one small number: the target yield divided by the original yield. Apply it to every ingredient, then keep the weighing decisions separate from the arithmetic.
PAN NOTES
Changing baking pans: compare the bottom area first
Two pans can look similar and still have different bottom areas. A geometric comparison is a useful starting point when the intended batter depth stays similar.
FORMULA NOTES
Baker’s percentages: why flour is always 100%
In baker’s percentages, the flour is the reference quantity. The whole ingredient list can therefore add up to more than 100% without anything being wrong.
BATCH NOTES
Work backward from a total dough weight
When you know the combined ingredient mass you want, solve the flour weight first. Every other ingredient follows from the same percentage basis.