{"id":1869,"date":"2010-04-21T08:59:39","date_gmt":"2010-04-21T15:59:39","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1869"},"modified":"2023-09-03T08:04:15","modified_gmt":"2023-09-03T13:04:15","slug":"converting-traditional-recipes-to-the-abin5-method","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/04\/21\/converting-traditional-recipes-to-the-abin5-method\/","title":{"rendered":"Traditional recipes:  How can they be converted to the ABin5 method?"},"content":{"rendered":"<p><a href=\"..\/?page_id=1479\" target=\"_self\" rel=\"noopener\">Return to FAQs page<\/a><\/p>\n<p>People sometimes ask us for simple formulas for converting traditional bread recipes to our stored-dough method.\u00a0 Unfortunately, there&#8217;s no simple answer to the question.\u00a0 Developing recipes for our books takes lots (and lots) of trial and error.<\/p>\n<p>If we put our our testing methods and approaches up here on the web, our publisher would kill us!\u00a0 If you want to try to convert a traditional recipe to our high-moisture, stored-dough method, read through our books or check out our recipes here on the website to get a sense of the moisture level that&#8217;s needed, then check out the rest of the FAQs here on the website.\u00a0 Pay attention to our &#8220;videos&#8221; tab as well.\u00a0 It may take a bit of work, but you should be able to transform your existing repertoire.<\/p>\n<p>Happy experimenting!\u00a0More details on our method in\u00a0<a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20%22%3EThe%20New%20Artisan%20Bread%20in%20Five%20Minutes%20a%20Day:%20The%20Discovery%20That%20Revolutionizes%20Home%20Baking%3C\/a%3E%3Cimg%20src=%22https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important\" target=\"_blank\" rel=\"noopener\"><em><strong>The New Artisan Bread in Five Minutes a Day,<\/strong>\u00a0<\/em><\/a>and our other books.<\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n<p><strong><a href=\"..\/?page_id=1479\" target=\"_self\" rel=\"noopener\">Return to FAQs page<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Return to FAQs page People sometimes ask us for simple formulas for converting traditional bread recipes to our stored-dough method.\u00a0 Unfortunately, there&#8217;s no simple answer to the question.\u00a0 Developing recipes for our books takes lots (and lots) of trial and error. If we put our our testing methods and approaches up here on the web, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[174],"tags":[8],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Traditional recipes: How can they be converted to the ABin5 method? - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/04\/21\/converting-traditional-recipes-to-the-abin5-method\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traditional recipes: How can they be converted to the ABin5 method? - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"Return to FAQs page People sometimes ask us for simple formulas for converting traditional bread recipes to our stored-dough method.\u00a0 Unfortunately, there&#8217;s no simple answer to the question.\u00a0 Developing recipes for our books takes lots (and lots) of trial and error. 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