Got a recipe that I like using olive oil and white vinegar. I felt the white was preferential to a red wine for broader appeal. Problem is trying to scale up the recipe from 3 cups to about a gallon or two. Anyone have some suggestions or recipes to use for reference?
If you treat the recipe like a pizza recipe and convert it to oz. and then go by percents. Think bakers percent.
Use the larger volume as the “flour” weight of 100%.
Just increase the contents…I do not think accuracy is as important as something you will bake…