Slight increase in ingredients - need simple formula
Due to health issues, it's been a long time since I've been active, but I have been lurking all along. I'm starting to bake a little and have a conundrum that I could use a little of your help with. I know this is going to sound totally idiotic, but I'm not the best when it comes to math. Here's what I'm trying to do. I found a recipe for Schlotsky's sandwich loaves that are great and I love them, however, it only makes enough for 3 - 6 inch pans. I would like to add enough ingredients to use 4 - 6 inch pans. I've tried every formula and ingredient calculator known to man and can't seem to find anything simple enough for my elderly brain. If anyone knows a simple formula I would truly appreciate your sharing with me.
The ingredients are as follows:
2 cups bread flour
2 teaspoons sugar
1/4 teaspoon baking soda
3/4 cup lukewarm milk
1/2 teaspoon salt
Thanks again,
Carol
Carole, I think this will work for you.
The numbers in perentheses are exact, I rounded off for you.
2 3/4 (2.66) cups flour
2 3/4 (2.66) teaspoon sugar
1/3 (.332) teaspoon baking soda
1 cup (1.0) cup milk
3/4 (.664) teaspoon salt
By-the-way - the formula I used was to divide each ingredient by 3 to determine what was needed for 1 loaf. Then multiply that times 4 to get the needed amount for 4 loaves.
Hope this helps
Dan
Thank you so much Dan. Can’t wait to try it.
Carol
You are welcome. I hope your health is better
.66 = 2/3, not 3/4.
It's the engineer in me. What can I say?
Paul
Yea, you right Paul. I rounded up because I didn’t think see had a way to measure 1/3 or 2/3 teaspoon.
An engineer, that’s funny. <LOL> I’m no engineer, but I have a heck of a time letting little things go. Still laughing out loud :)
Would you believe I use a pipette to measure the water for my starter? I’m coming out of the closet now. It’s sad, but true.
Dan
Far, far beyond any pencil-whipping engineer.
FWIW, I long ago stopped measuring for starter refreshes. If I put in 'that much' water, then stir in flour until it's a nice doughy consistency, we're good. Levain is a different matter.
Paul