Two questions: 1) if I want to double the recipe, do I double everything, including the starter? and 2) if I want to use active dry yeast instead of instant and proof it with water and sugar, do I reduce the amount of sugar and water in the main recipe?When you proof the active dry yeast, use some of the water and sugar called for in the recipe.. When doubling a recipe you would double the starter but not the yeast that is added to the dough. Double everything else. Mary@ KAF

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