The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Adjusting a loaf size.

Anonymous baker's picture
Anonymous baker (not verified)

Adjusting a loaf size.

Hi everyone, been a long time since I've been on here, and baked a loaf of bread!

I'm looking to bake the Norwich sourdough recipe this weekend, and would like to adjust the size of the recipe since I find it makes a couple loaves too many.

I'm looking to halve the recipe. Would I just halve the amount of flour used, and then adjust the percentages accordingly?

Revised recipe:

450g white flour

60g whole rye flour

300g water

190g 100% hydration starter

11.5g salt


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PetraR's picture

I would just half the recipe, I do not think there is anything wrong doing it.


hreik's picture


Oh just halve the recipe. You won't be sorry you made this.I just made 2 loaves to send to a relative... so i have no crumb shot, but here's a pic of the whole loaves:

Norwich SD

PetraR's picture

I like the looks of the edges that caught a bit, that will add to the taste, I really love it.

Wonderful bake, I shall try this recipe.

Thank you for sharing.

JessicaT's picture
JessicaT (not verified)

Thanks for the help, but it looks like my starter went moldy, so it's back to square one with making that first. =(

PetraR's picture

Oh noooo, that is a bummer.

I think that is why I prefer a 50% hydration starter, it is easier to maintain.

Never had problems with mold though  and my starter was a 100% hydtration starter for 1 1/2 years.

I used to keep mine in a widemouth ball jar and always made sure that I used a cloth to wipe down the sides on the inside of the jar a bit , specialy round the rim.


AbeNW11's picture
AbeNW11 (not verified)

= 2003g loaf.


Now if you wish for half then that is easy. But what happens if you specifically want a 950g loaf? Here's how to do it...

950/2003 = 0.4743


Then simply times each ingredient by 0.47 to get...

= 951g

Keep your calculator to 4 decimal points and just round up or down to the nearest whole number.