Overview
Doubling a sourdough recipe is straightforward if you keep ratios and practical constraints in mind. Scale every ingredient by the same factor (×2) to preserve hydration and starter percentage; this keeps enzymatic activity, gluten development, and fermentation behavior consistent [1][2]. Use a digital kitchen scale for all measurements — volume approximations amplify error when scaling.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate ingredient scaling when doubling a recipe
Banneton Proofing Basket
Keeps doubled dough supported during final proof
Dutch Oven or Cast Iron Pot
Retains heat and steam needed for good oven spring with larger loaves
Dough Scraper/Bench Knife
Makes handling and dividing heavier doughs easier
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Troubleshooting & Tips
Common issues and fixes: - Dense crumb: Likely underproofed or insufficient development. Give more bulk time, add a few more folds, or increase autolyse time slightly [1]. - Overproofed exterior, underproofed interior: Caused by slow heat transfer in a very large loaf. Divide into two loaves next time or reduce loaf size to improve even fermentation and bake-through [2]. - Inconsistent hydration: Check your digital kitchen scale accuracy and ensure all flours are weighed. If the dough feels too slack when doubled, reduce water by 2–3% next batch. - Handling difficulty: Use a dough scraper/bench knife to manage sticky, larger dough masses and consider oiling hands lightly rather than adding flour.
Quick tips: - If your kitchen is small, split the doubled recipe into two identical loaves rather than one very large loaf — easier to handle, proof, and bake [2]. - Refresh starter in advance so you can maintain the same inoculation percentage when scaling [1]. - Always test the first doubled loaf as a trial; take notes on proof times, oven spring, and crumb to refine future batches.
Basic scaling rules
- Basic scaling rules:
- Scale everything by the same factor: flour, water, starter, and salt. This preserves hydration and dough strength [1].
- Keep the same baker's percentages. If the original is 75% hydration and 20% starter (by flour weight), the doubled dough remains 75% hydration and 20% starter unless you intentionally change it [1][2].
- Beware of container and oven capacity: doubling can create dough too large for your mixing bowl, proofing basket, or Dutch oven. Use a larger large mixing bowl and a bigger Dutch oven or cast iron pot or divide the dough into two loaves.
- Maintain starter strength: double the starter weight only if your starter is active and mature; do not attempt to rapidly increase activity by using more stale starter — instead refresh the starter as advised [1].
Step-by-step method
Practical step-by-step method: 1) Prepare: Ensure fresh flour and an active starter. Weigh ingredients on a digital kitchen scale. 2) Mix: Combine flour and water (autolyse) for the same time as the original recipe. Doubling increases mass but not necessarily autolyse time; adjust only if the dough feels underdeveloped [1]. Use a dough whisk or your preferred tool. 3) Add starter and salt: Add at the same baker's-percentages as the original. For very large mixes, you may prefer to split into two bowls for easier folding. 4) Bulk fermentation: Perform the same number of stretch-and-folds; timing may change slightly because larger dough retains heat. Use a proofing box or a warm spot if needed [2]. 5) Shaping and proofing: For a single large loaf, use an appropriately sized banneton proofing basket or divide into two loaves and use two baskets. If using parchment, grab parchment paper for easier transfer. 6) Baking: Preheat a larger Dutch oven or cast iron pot or bake multiple smaller loaves. Watch internal temperature with an instant-read thermometer; target 98–99°C (208–210°F) for a fully baked crumb [1]. 7) Cooling: Cool thoroughly on a rack before slicing; a larger loaf can trap more steam and needs more time to set.
Timing & fermentation adjustments
- Timing & fermentation adjustments:
- Doubling does not automatically double fermentation time. Fermentation depends on temperature, starter activity, and dough mass. Larger dough holds heat longer, which can accelerate fermentation internally; monitor dough by touch and rise rather than clock time [1][2].
- If dough feels underproofed at the end of bulk, give additional folds or extra time in 15–30 minute increments. If proofing too quickly, retard in the refrigerator — larger dough benefits from refrigeration to control overproofing [2].
Tools Mentioned Note
First mentions of tools above include purchase links: digital kitchen scale, large mixing bowl, dough whisk, banneton proofing basket, parchment paper, Dutch oven or cast iron pot, dough scraper/bench knife, instant-read thermometer, proofing box.