Why do all my recipes call for an 8" (or 8-1/2") by 4" loaf pan, when I could only find one in that size at a yard sale? I'm using my bigger loaf pans, and simply living with the resultant smaller oven rise. No biggie, but is there any way to make an  adjustment in the recipes? (I'm using Laurel's Kitchen, soon to try recipes from Reinhardt's Whole Wheat)

Blessings,

Voni