Adjusting a loaf size. | The Fresh Loaf

http://www.wildyeastblog.com/my-new-favorite-sourdough/

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)
120 g whole rye flour (I used KAF pumpernickel)
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt

- See more at: http://www.wildyeastblog.com/my-new-favorite-sourdough/#sthash.e0qFZiFC.dpuf

900 g white flour (I used Heartland Mills unbleached malted all-purpose)
120 g whole rye flour (I used KAF pumpernickel)
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt

- See more at: http://www.wildyeastblog.com/my-new-favorite-sourdough/#sthash.e0qFZiFC.dpuf

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

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

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.

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

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.

900 g white flour (I used Heartland Mills unbleached malted all-purpose)
120 g whole rye flour (I used KAF pumpernickel)
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt

= 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...

427 g white flour (I used Heartland Mills unbleached malted all-purpose)
57 g whole rye flour (I used KAF pumpernickel)
285 g water at about 74F
171 g mature 100% hydration sourdough starter
11 g salt

= 951g

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