OP, I am an experienced scratch baker. I have read every comment and the very best advice you received was to look in a book.
Please don't take this wrong, but those of us who develop our own recipes have learned by studying the science of baking. There is no shortcut. I must own 200 cookbooks, and every one of the good ones that have come out in the past few years. When I want to figure something out, I am going to the chefs that are top in their field... revered by other pastry chefs and owning successful businesses.
You can get a general idea of how to increase recipes, but you need to learn the "why".
As for asking the professor, I agree with that too. When I was in prep school, I used to have meetings with my teachers, reminding them that my parents paid their salaries. If they weren't teaching correctly or wasted time off-topic, I would let them know. I now do it at my daughter's school. If I was paying for culinary school, I would demand that my professor answer my question. He can go home and figure it out.
Some of us are to-the-point, but it doesn't mean it isn't good advice.
OP, if you are planning a career in baking, get your professor to do his job, and you need to read read read. Best of luck to you in your career.
If you would like some great books written by some very innovative chefs, pm me for a list. I will be happy to help. I think I need a 12 step program for cookbooks.