Here’s a tip: instead of relying on your terrific steel trap mind, when halving a recipe, write the new numbers down….
I know. I’m supposed to be reporting about our BBB Lussekatter right now! But I couldn’t not talk about using commercial yeast for the first time in ages. And not our usual kind of yeast; I used instant yeast. Because so many breadmakers say it’s better. Also, there was a special request for white bread. White bread with no grains or seeds or lumps.
I decided to make a half recipe of Ken Forkish’s White Bread with Poolish. (continue reading )