Adjusting a loaf size.
http://www.wildyeastblog.com/my-new-favorite-sourdough/ [1]
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
- 900 g white flour (I used Heartland Mills unbleached malted all-purpose [2])
- 120 g whole rye flour (I used KAF pumpernickel [3])
- 600 g water [4] at about 74F
- 360 g mature 100% hydration sourdough starter
- 23 g salt
- 900 g white flour (I used Heartland Mills unbleached malted all-purpose [2])
- 120 g whole rye flour (I used KAF pumpernickel [3])
- 600 g water [4] at about 74F
- 360 g mature 100% hydration sourdough starter
- 23 g salt