Reducing loaves.
I'm suffering over here. I'm starting with your "easiest loaf you'll ever bake" recipe, but it makes too much for lil ole me and my wife, and I end up throwing away the second loaf. Obviously, I guess I could divide and freeze before baking... but I'm trying to make just one loaf. Pretty much on track for "baker's percentage" - but it's the little stuff. 1 Tbsp sugar ... 2.25tsp yeast, 2.5tsp salt... convert to grams, carry the one, divide by flour volume.... Based on 540g of flour in the full recipe, I end up with 15g, 12g, 13g respectively - each about 3% compared to the flour. I ended up trying to measure 8g of sugar, salt, and yeast. That's nuts. My scale barely registers the change.
Suggestions? Just go with halving the measuring spoons?

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