Hi Danielle, I also have a small household, but because sourdough breads freeze so well, I often opt for making both loaves and saving one in the freezer for later. You can even "refresh" your sourdough bread and make it crusty again by allowing it to thaw at room temperature and then putting it in a 350°F oven for 5-10 minutes. If you'd like to reduce this recipe to make a slightly smaller single loaf (about 1.5 lbs.), you could multiply the weight of each ingredient by .43.

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