Melissa Boerman

January 12, 2016 at 1:56pm

Is there any way to say, triple the dry ingredients of this recipe, & use a method to 'homogenize' it, so that all I have to do is take out a prescribed measurement of the dry ingredients, add to the wet ingredients, add yeast & go? I like NOT having to measure ingredients every time I make something. Any thoughts? Melissa~
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