How to Scale Recipes
Scaling a recipe is simple math: divide the target servings by the original servings, then multiply each ingredient by that number.
Example
A recipe makes 4 servings, but you need 6:
- Multiplier: 6 ÷ 4 = 1.5
- If recipe calls for 2 cups flour: 2 × 1.5 = 3 cups
- If recipe calls for 1 tsp salt: 1 × 1.5 = 1.5 tsp
Ingredients That Don't Scale Linearly
Some ingredients need special attention when scaling:
Scale Conservatively (use ~1.5× when doubling)
- Salt and spices: Flavors concentrate differently at larger volumes
- Garlic and onion: Strong flavors can overpower when doubled
- Leavening agents: Too much baking powder/soda can cause collapse or metallic taste
- Yeast: Excess yeast creates off-flavors and unstable rise
Scale Exactly
- Flour and sugar: These are structural and should scale precisely
- Eggs: Scale precisely (may need to adjust by half eggs)
- Main proteins: Meat, fish, beans scale directly
- Liquid base: Stock, milk, water for soups and stews
Tips for Successful Scaling
- Use weight, not volume: Weighing ingredients (grams) is more accurate than cups
- Adjust pan size: Larger batches may need bigger pans to maintain proper cooking
- Watch cooking time: Larger quantities may need more time; smaller may need less
- Taste as you go: Especially for seasonings, taste and adjust
- Take notes: Record what worked for future reference