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Doubling of ingredients

nolwazi ntombela | 23 Oct 2013 in Cooking School | 2 Responses

When doubling a mixture, e.g. for scones, do I need to double every single ingredient as is or are there some ingredients that don't need to be doubled?

2 Answers

Ellen Sinclair answered on 24 Oct 2013

Hi Nolwazi,

If you are doubling a recipe you should double the quantities of all the ingredients. Otherwise your baking ratio won't be right.

Hope that helps.

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