The Baker's Hotline

May 1, 2016 at 12:12pm

Ginny, flourless recipes aren't really suitable for using baker's percentage. Your best bet in those cases is to multiply the weight of each ingredient by the amount you want to increase/decrease the recipe by. For example, if you wanted to decrease the recipe to 2/3 the size, you can simply multiply the weight of each ingredient by .66. Barb@KAF
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