Comments on: Half a loaf is MUCH better than none – and sometimes even better than one. http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: snowpeech http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-54168 snowpeech Thu, 16 Dec 2010 04:53:15 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-54168 Hi! I just started the starter and didn't realize the recipe is written for 4 mini loaves, not 2.. As much as I love bread, I only have one bread pan. Can I make the whole dough and throw half in the fridge while the other half bakes? It would be a difference of about 3 hours or so, I think. <strong>Sure, not a problem at all... PJH</strong> Hi! I just started the starter and didn’t realize the recipe is written for 4 mini loaves, not 2.. As much as I love bread, I only have one bread pan. Can I make the whole dough and throw half in the fridge while the other half bakes? It would be a difference of about 3 hours or so, I think.

Sure, not a problem at all… PJH

]]> By: sandylee6 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-53374 sandylee6 Mon, 29 Nov 2010 20:45:30 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-53374 Well you have heard it all before - You guys/gals are the BEST!! So patient with all us novices -- I am ready to try this recipe - I think I am fully informed ;-) On the side, I have one question - I have your red yeast in a plastic container in my frig - should it be kept in the freezer for longer life and how long will an opened SAF yeast bag last?? Thanks again - Sandy in CT <strong>Sandy, yeast keeps best in the freezer; store it in glass or plastic, tightly capped. It should last up to a year; perhaps even longer. Enjoy- PJH</strong> Well you have heard it all before – You guys/gals are the BEST!! So patient with all us novices — I am ready to try this recipe – I think I am fully informed ;-) On the side, I have one question –

I have your red yeast in a plastic container in my frig – should it be kept in the freezer for longer life and how long will an opened SAF yeast bag last??
Thanks again – Sandy in CT

Sandy, yeast keeps best in the freezer; store it in glass or plastic, tightly capped. It should last up to a year; perhaps even longer. Enjoy- PJH

]]> By: Casey http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-33380 Casey Sun, 14 Feb 2010 18:23:25 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-33380 Thank goodness for this blog! I made this recipe two times with the same unacceptable result. I was working just with the printed recipe and I used all the ingredients exactly as posted except not organic flour. Each time I had very dense, dry, hardly risen loaves. But the first rise on both attempts was superb - happened quickly and went to near triple bulk. I was NOT to be outdone by this really wonderful recipe whose ingredients I always have on hand so I knew it could become my favorite. So I looked up the recipe again and went to the blog (do you know that if you type Sharing Bread in the blog search, this is not the first recipe that comes up?) Reviewed the steps and read the comments....all of them (whew). Wet dough? Sticky dough? I had just found my problem. Set a starter to brew last night at 10 p.m. and started working with it today at noon. Making sure that I added all the water, and then a bit. Currently there are two beautifully high loaves baking in my oven. Amen. Thank you for a Keeper Recipe - just took me a while to get here! <strong>And Casey, thanks for persevering. Glad the bread's working out for you today. yes, search on our blog platform, WordPress, is just awful... I'm really sorry about that. Unless/untill we move to a new platform, we just have to put u p with it. But you can always link from the recipe to the blog directly. Cheers - PJH</strong> Thank goodness for this blog! I made this recipe two times with the same unacceptable result. I was working just with the printed recipe and I used all the ingredients exactly as posted except not organic flour. Each time I had very dense, dry, hardly risen loaves. But the first rise on both attempts was superb – happened quickly and went to near triple bulk. I was NOT to be outdone by this really wonderful recipe whose ingredients I always have on hand so I knew it could become my favorite. So I looked up the recipe again and went to the blog (do you know that if you type Sharing Bread in the blog search, this is not the first recipe that comes up?) Reviewed the steps and read the comments….all of them (whew). Wet dough? Sticky dough? I had just found my problem. Set a starter to brew last night at 10 p.m. and started working with it today at noon. Making sure that I added all the water, and then a bit. Currently there are two beautifully high loaves baking in my oven. Amen. Thank you for a Keeper Recipe – just took me a while to get here!

And Casey, thanks for persevering. Glad the bread’s working out for you today. yes, search on our blog platform, WordPress, is just awful… I’m really sorry about that. Unless/untill we move to a new platform, we just have to put u p with it. But you can always link from the recipe to the blog directly. Cheers – PJH

]]> By: Caroline http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-33120 Caroline Tue, 09 Feb 2010 22:51:47 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-33120 I made this recipe last week and I really liked it. I made one sharing loaf and 12 cloverleafs to go with some chili (yum!). I've made two adjustments this time: I used 1/2 tablespoon less sugar (the bread was a little sweet for my liking before) and I added 2 tablespoons of wheat germ for a nuttier twist. Everything went beautifully and now I have enough bread to weather the snow storm that's coming in tonight in eastern Pennsylvania! The sharing loaf concept is perfect for me because I can freeze 3 mini-loaves and keep one out. It never lasts long enough to go moldy! I love this recipe. Thank you! <strong>And Caroline, thank YOU for sharing your tips and tweaks here. The wheat germ sounds delicious - I'll have to try that. Best of luck with that snow! PJH</strong> I made this recipe last week and I really liked it. I made one sharing loaf and 12 cloverleafs to go with some chili (yum!). I’ve made two adjustments this time: I used 1/2 tablespoon less sugar (the bread was a little sweet for my liking before) and I added 2 tablespoons of wheat germ for a nuttier twist. Everything went beautifully and now I have enough bread to weather the snow storm that’s coming in tonight in eastern Pennsylvania!

The sharing loaf concept is perfect for me because I can freeze 3 mini-loaves and keep one out. It never lasts long enough to go moldy! I love this recipe. Thank you!

And Caroline, thank YOU for sharing your tips and tweaks here. The wheat germ sounds delicious – I’ll have to try that. Best of luck with that snow! PJH

]]> By: Stacey http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-32994 Stacey Sun, 07 Feb 2010 00:42:35 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-32994 I made this bread today and it turned out so good! Using an electric knife allowed me to cut it while it was still hot. Have you had luck when freezing a loaf? I was thinking of putting a half loaf or 2 in a food saver bag and freezing it for later. Thanks for the great recipe! <strong>Yes, Stacey, this freezes well, so long as you wrap it tightly in plastic (once it's absolutely cool), then over-wrap with foil. I wouldn't keep it frozen for more than am onth; the longer in the freezer, the drier it'll get... Glad you enjoyed it- PJH</strong> I made this bread today and it turned out so good! Using an electric knife allowed me to cut it while it was still hot. Have you had luck when freezing a loaf? I was thinking of putting a half loaf or 2 in a food saver bag and freezing it for later. Thanks for the great recipe!

Yes, Stacey, this freezes well, so long as you wrap it tightly in plastic (once it’s absolutely cool), then over-wrap with foil. I wouldn’t keep it frozen for more than am onth; the longer in the freezer, the drier it’ll get… Glad you enjoyed it- PJH

]]> By: Bev http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-32608 Bev Sun, 31 Jan 2010 08:18:50 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-32608 This bread turned out fabulously! I was concerned as at first it seemed to wet, then after correction it seemed to dry, then after more correction, to wet, you can see the pattern... I finally just left it to the universe and low and behold fantastic bread - great texture, bite, flavor. Also, due to my poor timing, the bread had risen its 1" in the pan and the oven was not heated. So by the time it was fully heated the loaves were huge. I was expecting very collapsed, deflated loaves, but to my surprise I had 2 loaf pans of "Dolly Parton" bread (I had made the "splitable loaves"). They had risen. And risen, and risen. Big, bold and huge. I wish I could download the photo! I only used 3 tsp yeast and feel I could cut down to 2. But I did use bread enhancer which has the ascorbic acid, lecithin & ginger. <strong>Good show, Bev - your kitchen must be a very happy atmosphere for yeast. Sometimes things just come together perfectly - weather, season, yeast, recipe - and you get these unbelievably buxom loaves... Glad the recipe was a success for you! PJH</strong> This bread turned out fabulously! I was concerned as at first it seemed to wet, then after correction it seemed to dry, then after more correction, to wet, you can see the pattern… I finally just left it to the universe and low and behold fantastic bread – great texture, bite, flavor.

Also, due to my poor timing, the bread had risen its 1″ in the pan and the oven was not heated. So by the time it was fully heated the loaves were huge. I was expecting very collapsed, deflated loaves, but to my surprise I had 2 loaf pans of “Dolly Parton” bread (I had made the “splitable loaves”). They had risen. And risen, and risen. Big, bold and huge. I wish I could download the photo!

I only used 3 tsp yeast and feel I could cut down to 2. But I did use bread enhancer which has the ascorbic acid, lecithin & ginger.

Good show, Bev – your kitchen must be a very happy atmosphere for yeast. Sometimes things just come together perfectly – weather, season, yeast, recipe – and you get these unbelievably buxom loaves… Glad the recipe was a success for you! PJH

]]> By: diane http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-26642 diane Sun, 13 Dec 2009 17:12:10 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-26642 I have made this recipe a few times now, and I really love it. This time, though, I let the starter sit for close to 3 days (I forgot). I mixed it up anyway, and its rising right now. It definitely smells fermented. but I cant tell if its in a good way or a bad way. J Will it be ok? <strong>It'll be fine, Diane - just a bit more tangy/sour than it's been in the past. If it was "bad," it would smell bad, like something had died, vey unpleasant; so long as it smells alcoholic/sour, you're all set. PJH </strong> I have made this recipe a few times now, and I really love it.

This time, though, I let the starter sit for close to 3 days (I forgot). I mixed it up anyway, and its rising right now. It definitely smells fermented. but I cant tell if its in a good way or a bad way. J

Will it be ok?

It’ll be fine, Diane – just a bit more tangy/sour than it’s been in the past. If it was “bad,” it would smell bad, like something had died, vey unpleasant; so long as it smells alcoholic/sour, you’re all set. PJH

]]> By: Jude http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-26426 Jude Sat, 12 Dec 2009 16:19:07 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-26426 Clarification I was planning on using my own starter vice yours. I was wondering if you knew how much product your starter produced so I could add the equivalent of my starter to the remaining ingredients (oats thru water). Most of my sourdough recipes require either 1 or 2 cups of starter to make bread loaves. If this is an unknown, I'll just start experimenting. Hopefully this makes my question clearer. Thanks for your help. <strong>Give us a call at the Baker's Hotline to discuss this further. Molly @ KAF</strong> Clarification I was planning on using my own starter vice yours. I was wondering if you knew how much product your starter produced so I could add the equivalent of my starter to the remaining ingredients (oats thru water). Most of my sourdough recipes require either 1 or 2 cups of starter to make bread loaves. If this is an unknown, I’ll just start experimenting. Hopefully this makes my question clearer. Thanks for your help.
Give us a call at the Baker’s Hotline to discuss this further. Molly @ KAF

]]> By: Jude http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-26056 Jude Fri, 11 Dec 2009 01:01:59 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-26056 Sorry, maybe I can be clearer. I would not be making your starter because I already have my own. I did not know how many cups of my starter would equal yours. Most sourdough bread recipes I use call for either 1 or 2 cups of starter, your starter recipe looks like it may produce more than that. I was just wondering if you knew how many cups your starter makes. If this is still confusing, I'll just experiment. Thanks and sorry for the confusion. <strong>No problem, Jude - that's what we're here for! I think most starters are similar - they vary in thickness and sourness, of course, but all are flour/water/wild yeast. I'd use our starter in the amount the recipe calls for - no adjustment needed. Hope this helps - PJH</strong> Sorry, maybe I can be clearer. I would not be making your starter because I already have my own. I did not know how many cups of my starter would equal yours. Most sourdough bread recipes I use call for either 1 or 2 cups of starter, your starter recipe looks like it may produce more than that. I was just wondering if you knew how many cups your starter makes. If this is still confusing, I’ll just experiment. Thanks and sorry for the confusion.

No problem, Jude – that’s what we’re here for! I think most starters are similar – they vary in thickness and sourness, of course, but all are flour/water/wild yeast. I’d use our starter in the amount the recipe calls for – no adjustment needed. Hope this helps – PJH

]]> By: Jude http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/comment-page-2/#comment-26020 Jude Thu, 10 Dec 2009 20:04:04 +0000 http://blog.kingarthurflour.com/2009/10/15/half-a-loaf-is-much-better-than-none-%e2%80%93-and-sometimes-even-better-than-one/#comment-26020 I'm a novice sourdough baker and would like to bake this delicious bread. I returned home from a trip to Alaska with a starter and have been enjoying bread ever since. I just scoop a cup or 2 and create an addictive masterpiece. My question is the amount of sourdough starter used. Is it equivalent to 2 cups or more. Love the Blog (especially the photos) as well as your products. Thanks for your help. -Jude <strong>Sorry, Jude, don't understand your question - is the sourdough starter equivalent to 2 cups or more of.. what? Clarify, please - PJH</strong> I’m a novice sourdough baker and would like to bake this delicious bread. I returned home from a trip to Alaska with a starter and have been enjoying bread ever since. I just scoop a cup or 2 and create an addictive masterpiece. My question is the amount of sourdough starter used. Is it equivalent to 2 cups or more. Love the Blog (especially the photos) as well as your products. Thanks for your help. -Jude

Sorry, Jude, don’t understand your question – is the sourdough starter equivalent to 2 cups or more of.. what? Clarify, please – PJH

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