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Baking from "Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza"

Bread Cookbook

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91 replies to this topic

#91 Anna N

Anna N
  • eGullet Society staff emeritus
  • 5,970 posts
  • Location:Oakville, Ontario, Canada

Posted 29 June 2014 - 01:15 PM

Hi,
 
As a brand new baker, I'm trying to understand why all the recipes in this book are for two loaves?  (Other than that they're delicious.)  Is it that the ingredient amounts get too minute to measure?  We're a small household, and there's no way we'll go through the bread fast enough to avoid it going terribly stale.  Plus I want to bake more often, so that I have more chances to improve my technique before my memories of what worked last time are equally stale.  
 
I saw one person on this thread had halved the recipe to only make 1 loaf, but any advice you can offer on how to modify successfully would be hugely helpful.  
 
Thanks!


Most bread recipes are amenable to being halved or doubled. Simply divide the ingredients by 2. Rarely are any other changes needed.
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#92 Kerry Beal

Kerry Beal
  • participating member
  • 9,283 posts
  • Location:Ontario, Canada

Posted 30 June 2014 - 03:10 PM

Made a Forkish Pane de Campagne over here in the Cooking on a Big Green Egg thread.  







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