Bread-Bakers v107.n003.12

Hi Fredericka,

Have no fear! My experience (and everything I've read) is that bread 
recipes scale up and down perfectly.

Allen

PS: On the other hand, you'll probably have more trouble-free baking 
if you convert your recipes to measure the flour by weight instead of volume.

>I have the opportunity to use an institutional mixer and oven. I 
>usually use my KA stand mixer for bread recipes up to 6 cups of flour.
>
>I want to double a 5 cup recipe that calls for 2 Tbs of active 
>yeast. (I would sub instant).