Instructions: This technique is for yeast breads only

Four steps:
1. Cut the recipe down so it will make one loaf.

2. Determine the parameters of your bread machine.

3. Determine the liquidity ratio of the recipe.

4. Determine the overall bulk of the recipe.

1. Reducing recipe size.

Most recipes tell how many loaves they make. Some will tell the size of the loaf. Cut the recipe down so it will make one loaf.

A rough judgement can be made by looking at the flour required. A 1 pound loaf requires about 2 cups of flour. Therefore if your recipe calls for 6 cups of flour, you can figure it will make 3 - 1 pound loaves or 2 - 1 1/2 pound loaves.

2. Determine machine parameters.

Since each machine varies in its capacity and motor power, you must determine the acceptable ranges for your machine in two categories: liquidity ratio and bulk. To find your machines range, look at the basic white bread recipe that came with the machine. Determine the number of cups of flour called for. Follow that column until you find the row that shows the number of ounces of liquid (water or milk) called for in the recipe. In that box you will find the ratio range for your machine. Highlight or write down the ratio range.

Bulk is determined by the number of cups of flour called for in the basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2 cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4 cups of flour you have a 1 1/2 pound (or greater) machine.

Bread Machine Liquidity Ratios

Ounces Liquid Cups of Flour 1/8C = 1oz
2 2 1/2 3 3 1/2

5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2 6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2 7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4 8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9 9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4 10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1 11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8

The ratio for my Zo is 2.89. (3.25 cups flour / 1 1/8 cups water)

Ratio is computed by dividing dry ingredients by liquid. Higher ratios indicate stiffer dough. Lower ratios indicate more liquid dough.

3. Determining Liquidity Ratio.

Using the following chart you now need to determine the liquidity ratio of your recipe. Fill in the ingredients and their amounts in the appropriate columns. Write the amounts as decimal fractions so you can use a calculator later to add them up. For example if the recipe calls for 2 1/2 cups of flour - - put 2.5 in the dry cup column. Youll have to determine whether an ingredient is dry or wet. Generally - use the form the ingredient is in when you add it. Exeptions to this are things that are goin to melt when heat is applied such as butter, margarine, fresh cheese or shortening.

Some ingredients shouldnt be computed. Dont include the following in the calculation: yeast, raisins / nuts / seeds added at the mix cycle.

You should count raisins / nuts / or seeds added initially as dry ingredients.

After you have entered all the ingredients, total each column and place the sum in the subtotal box. Then multiply the subtotal by the multiplier specified and place the result in the total box. Add the totals together for wet and dry grand totals. Then divide the dry grand total by the wet grand total to compute the ratio for this recipe.

For best results the ratio should fall within the range specified for your machine from step 2. If the ratio only misses by a few points it will probably be satifactory. If the ratio is below the range your dough might be too wet. Try a slight reduction in liquid ingredients or an increase in dry ingredients and recalculate. If the ratio is above the range, it is too dry.

Add liquid or reduce the dry ingredients.

You may still need to experiment a little but this calculation will get you beyond the trial and error stage.

Dough Liquidity Calculation Worksheet

DRY WET Ingredient
tsp tbs cup tsp tbs cup oz Subtotal
Multiplier 3 48 3 48 6 Grand Total
Liquidity ratio

4. Determining Bulk.

You dont want to overflow the machine so make sure that the recipe doesnt call for more than 2 1/2 cups of flour for a one pound machine, or more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the recipe make equal adjustments to both the wet and dry ingredients in order to maintain the liquidity ratio.

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