## Introduction and a question

Hi,

A newbie here and to escape enslavement to my breadmaker. I've done several batches so far, all from recipes in my wife's old Betty Crocker cookbook. And they actually didn't turn out bad, but I also want to get out from under enslavement to a cook book.

I've started reading Peter Reinhart's absolutely marvelous * The Bread Baker's Apprentice* and I'm keenly interested in the math-formula system. If you look at the 20 pound example for Pullman (White) Bread on page 43, the numbers all work out. But the recalculated version on page 266, does not and so I'm baffled. The resized recipe yields two 1-pound loaves or a total weight of 2-pounds and the total percentage is 194.9. But when I add up the weight of the various ingredients, I get 42.4 ounces, and not 32 (16 ounces to the pound). The formula does work using 42.4 ounces as the total weight, but not if I assume 2-pounds.

Somewher there is a disconnect In my understanding. My interest in this problem is practical as I prefer 1.5-pound loaves which is not what the recipe as presented yields. So, how do I glean what the total weight should be when the yields I want is two 1.5-pound loaves, or basically 3-pounds?

Thanks,

Rob