Monday Mix 2/27/23
Happy Mondays, all. Just a quickie to say that this Wednesday I’ll finally be editing and sharing my interview with Kate Reid of Lune Croissanterie about her amazing new book, Lune (of which I have a copy to give away to a lucky subscriber). Can’t wait to share it, Kate is so cool and we had a dream conversation.
Also, I just asked my book testers a question I thought everyone here might like to weigh in on too:
Would you prefer that a recipe yield one loaf in all instances?
I believe that many bread recipes that yield two loaves often do so because single-loaf recipes are often too small to work in all stand mixers efficiently. This forces you to eat/freeze/give away the second loaf, which I can see might be annoying. My aim is to stick to one loaf per recipe, though I’m not sure yet what to do in instances where the volume of dough makes it challenging to work in larger stand mixers.
Let me know what you think in the comments below, and I’ll see you in a few days.
—Andrew
If I take the time to make the bread it’s not much harder to make two and I prefer to share. Having said that I see the value of having defined a technique for a single loaf. I still prefer two however.
Prefer 2 as well. If you decide to use single loaf recipes, I’ll just double it when making mine. I put in enough time that I want two loaves for the effort.
I don’t mind freezing. And if the results are good, always fun to give a loaf away.!