I’m facing a scaling dilemma. My great-grandfather owned a bakery and died long before I was born. I’ve grow up hearing about the things he would make. Finally, I got my hands on some of his recipes, but they’re for bulk-baking. Many in my family have tried scaling down and said it can’t be done (my grandmother says he once told her they can’t be scaled down).

The first thing I did was convert to grams and try from there, but some of the measurements I’m getting for things don’t seem right.

What else should I consider when trying to scale down these recipes?

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