The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

double the reciepe ?

mickeyk44's picture
mickeyk44

double the reciepe ?

if I double the recipe for my no kneed ww and rye do I also double the starter or is the original  enough

I doubled the amount of rye to get a more rye flavor and decreased the ww by equal an amount   but it was very dry so I needed to increase the water to get the dough to feel right , It is sitting for the next 2 hours then I will add salt and starter , for an 18 hour raise then fold and shape, 2 hours second proof and into the hot dutch oven 

Ford's picture
Ford

If you double a recipe, you double everything!

mickeyk44's picture
mickeyk44

thats what I thought

dabrownman's picture
dabrownman

The fun i cut in half when the dough doubles :-)  It's more like work then.   Slap and folds with 1,600 g of dough is a real workout!

PetraR's picture
PetraR

You double everything, including the Starter.

 

ri_us's picture
ri_us

I've used 1x the yeast when I retard the rise for my no knead breads. They rise for about 20 hours (8 in the fridge and 12 on the counter).