I am thinking of making Sourdough bread bowls for chili or stew. The bread will be just plain San Francisco style sourdough. For a hearty serving, what should I scale my dough boules to? A serving is, say, 2- 2 1/2 cups of stew.
As one fairly new to the baking, I have a question. I would like to know how much dough should make a one pound loaf. In addition, can someone recommend a good scale for measuring dough. I want to make mini loafs (I think they are about 1/2 pound)