I heard somewhere that it's ok to double a recipe, but I shouldn't cut it in half. Is that true? That doesn't really make sense to me. Can someone shed a little light on this topic for me?
It's not that you CAN'T cut a recipe in half, you can, but you just need to be extra careful. The smaller your batch is the less room you have to make mistakes as far as the fats and lye balance ratios are concerned. As long as you have a really accurate scale and are very precise with your measurements you should be ok.
