I try really hard to measure out all the ingredients ahead of time and arrange them in front of me. If I have the time, I'd group them in the order they should be added. My biggest challenge is when I want to cut a recipe in half or double it without writing it out. Sometimes I miss halving or doubling one ingredient and it throws everything off. Thanks for this post. It's nice to know that this happens to even the professionals! And it's great to know that a dough can be salvaged by adding yeast late. Most welcome, Teresa. The yeast save is pretty popular around here; all it costs is time. Susan

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