This is exactly what you are doing with this recipe, though. It's just a simple ratio. You increased the flour to 1.136 times the original flour, and then scaled all the other ingredients by the same ratio (I tested your math to see). You did a lot of complicated math for a fairly simple problem. The only ingredient that doesn't easily scale in this manner is eggs (unless you want to break an extra, beat it, and measure from the beaten egg). You seem to have made this much more complicated than it needs to be, unless there is something that I am missing.

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