The only real caution we'd share, Lana, is that the larger your batch size and the more conversions you make, the more important it becomes to measure by weight. Flour, in particular, can vary in weight by as much as 20% per cup, so when making a batch with 8 cups of flour, this variation can make a huge difference in your dough. You can also choose to use anywhere between 1-2x the amount of yeast called for in the single loaf size, knowing that less yeast will allow for slower dough development (and therefore more flavor) while more yeast will allow for a faster rise. Mollie@KAF

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