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Doubling bread recipes

Lilipearl's picture

Doubling bread recipes (post #69071)

Lilipearl on Tue, 01/26/2010 - 10:34
in

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?

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Adele's picture

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

by Adele in reply to Lilipearl [original] on Tue, 01/26/2010 - 10:51

Don't know myself, but here are some sites to get you started:

http://www.thefreshloaf.com/node/3938/can-you-double-bread-recipes

http://answers.yahoo.com/question/index?qid=20080531064633AAWRs9z

http://chowhound.chow.com/topics/355372

But, but, it's SUPPOSED to taste like that!

Pielove's picture

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

by Pielove in reply to Lilipearl [original] on Tue, 01/26/2010 - 12:05

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.

pie

Gretchen's picture

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

by Gretchen in reply to Lilipearl [original] on Wed, 01/27/2010 - 06:05

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

Gretchen