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Doubling bread recipes

Lilipearl's picture

I've read that when doubling a bread recipe the amount of yeast must be adjusted. I've tried just doubling everything in a particular recipe and haven't had good luck. Maybe there is something to be said about adjusting the yeast. Any ideas?

Adele's picture

Don't know myself, but here (post #69071, reply #1 of 3)

Pielove's picture

Adele has great (post #69071, reply #2 of 3)

Adele has great recommendations, that freshloaf site was one of the Saveur 100 this year-- they know a lot about baking.

I think the amount of yeast can be fairly flexible. Could you post the recipe-- that will have a big effect.


Gretchen's picture

What is your "not good luck"? (post #69071, reply #3 of 3)

What is your "not good luck"? It doesn't rise? Hard to know.