If you want to measure anything out ahead of time, Melissa, you'll probably want to keep it to just the flour and yeast since these are added together at the end of the recipe. Rather than tripling the amounts and storing it all together, we'd recommend that you make up several batches of those two ingredients and store them individually in a cool, dry place until you're ready to use them. Try storing them in labelled zip lock bags for an air-tight option that's easy to fit into any crowded kitchen's storage. Mollie@KAF

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