All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1464 views
Kels Murdoch
added over 4 years ago

Just triple the amount of each ingredient, including the yeast. If you're doing a really long rise (like overnight or longer), you might not want to use as much yeast, but for a sweet dough, using 3x the original should be just fine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

soupcon
added over 4 years ago

Weight based measurements will be far more accurate than volume based measurements particularly wrt salt. So I would weigh all the ingredients of my original recipe and then triple them based on weight rather than volume.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Shuna Lydon
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 4 years ago

I agree with the above answers. All I might add is this: when proofing dough, use a container that is more like 4X the size of a regular batch. You want to give more dough more room.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)