Recipe portion scaler
Paste the ingredient list, one per line, say how many servings the recipe makes and how many you want. Every number in each line, fractions included, is rescaled.
Scaling works for ingredients, not for every step. Baking time does not grow proportionally, and when you double a recipe, yeast, baking powder and salt should go up by only 1.5×, otherwise the flavour turns harsh.
Frequently asked questions
Can I double any recipe?
Base ingredients, yes. Raising agents, salt and strong spices, no — increase them less than proportionally and taste before adding the rest.
What do I do when eggs come out at 1.5?
Beat a whole egg, weigh it and use half the weight. A medium egg is roughly 50 g without the shell.
Does cooking time change?
At the same thickness, barely. If the dish gets deeper in the tin, add time and drop the temperature by 10 degrees.