Mixing Time

[Sussan Estela Olaya]

Hi Bryan,

Thanks for your question!

In general, doubling a recipe doesn’t necessarily mean you need to double the mixing time. The timing can vary depending on the type of dough or batter you’re working with and the equipment you’re using. Often, it’s more important to pay attention to the texture and development of the mixture than to follow a set time.

For example:

• For light batters like cakes or sponge mixtures, it’s important not to overmix so you don’t lose air.

• For yeasted doughs (like bread or pizza), the goal is to develop the gluten properly, which depends more on kneading technique and resting time than just the mixing duration.

• For shortcrust or pie doughs, you want to mix as little as possible—just enough to bring the ingredients together without warming the butter.

Could you let me know what kind of dough or recipe you’re referring to? That way, I can give you a more specific and helpful answer based on what you’re making.

Happy to help!

[Sol Damiani]

Hey there Chef Bryan!👋

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