Hi Chelsey, traditionally bakers rely on Baker's Percentages to scale recipes up or down. In this format, the weight of each ingredient is represented as a percentage of the flour weight, with the weight of the flour always equal to 100%. You can read more about how to use Baker's Math in this blog post and this professional resource. You may also find some of these bakery formulas helpful by way of comparison. Ingredients like yeast have likely changed since your great-grandfather's day, so you may need to do some tweaking to convert from fresh (cake) yeast to instant yeast; this Yeast Conversion Chart may prove helpful for this. Doing some research on the time period and available ingredients and measuring practices will also likely be necessary. While you may not be able to replicate your great-grandfather's recipes exactly, you should be able to get close, and the journey will no doubt be illuminating.  

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