cjmatto

February 10, 2012 at 11:57am

These look delicious. Two questions: can the recipe be doubled directly (no adjustments)? Any tips for freezing if we want to (try to) set some aside for later? (Par-bake, freeze, and finish later?) Thanks! To double. The amount of yeast remains the same as for a single batch. The salt is multiplied by 1.5. The remaining ingredients are doubled. Frank @ KAF.
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