Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 60

Most ingredient quantities can be scaled up or down pro rata. There are two main exceptions. More yeast is generally used in small doughs to compensate for the fact that, in typical kitchen conditions, they lose heat quite quickly, whereas large volumes of dough conserve and even stimulate heat gain. As a rough rule of thumb, yeast should be reduced by one-third for doughs between 2 kilos and 10 kilos and by half beyond that. The recipes in this book generally recommend less yeast than usual, so some experimentation may be required. Do bear in mind that slower fermentation with less yeast almost always results in bread with better flavour, texture and keeping quality.