PJ: Thanks! Despite my attempt at ruining this recipe (normal amount of ingredients, but double the water=batter, not dough), and trying to do a double batch of dough in my smaller stand mixer, and having to clean it. Twice. Total and complete round of DUHS all over the place! Of course I thought of an easier fix later. So, I ended up making a 2 loaf batch of dough. For one person. And it put a dent in my flour stash, but I will have two very nice loaves of bread to show for it, instead of pitching the first attempt and starting over.

I put one loaf in the oven with the light on, and the other in the fridge to bake today. I wanted to use my small pan de Mie for both. I used a recipe that is a no-frills white, but very good. I just sliced the loaf that I baked yesterday and I can't tell the difference between it and the regular version with the full amount of yeast.

I do have a good bit of yeast, but as it's going to be hard to find due to the time it takes to produce it and possibly a lack of packaging, I'm going to follow your instructions and reduce the yeast. I think that's the wise thing to do. This article was extremely timely, and I thank you.

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