maybe the salt amount affected the leavener? anyway, I'm going to ask
a Bakery Instructor I know for the formula for you. There must be a
basic conversion I would think.


notbob wrote:
> On 2006-08-31, chef john > wrote:
> > I dont understand why salt would be a problem when scaled. If 1 tsp.
> > of salt is perfect for 1 pint of soup, why isnt 4 tsp perfect for 4
> > pints? It would be exactly the same as I've already covered. Never
> > will understand that one.
>
> That one I'm not sure about, either. But, I seem to recall it was
> included in the exceptions to direct scaling. I won't know till I
> find what is becoming an obsession with "The Book".
>
> nb