{"id":2697,"date":"2012-08-22T13:18:15","date_gmt":"2012-08-22T13:18:15","guid":{"rendered":"http:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/"},"modified":"2023-09-04T20:42:07","modified_gmt":"2023-09-05T02:42:07","slug":"photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3","status":"publish","type":"post","link":"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/","title":{"rendered":"[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry"},"content":{"rendered":"<p>This weekend, three families, including my own, traveled to Williamsburg, VA, and stayed at the Historic Powhatan Resort (review coming soon). \u00a0Each condo had a full kitchen, so with two Trini moms and a Jamaican mom &#8211; you KNOW we had to come carrying food&#8230; and we did. We figured out how to feed 14 people for 4 days on $225 &#8211; with food to carry home. Yep&#8230; you find out how in my upcoming review.<\/p>\n<p>Breakfast one morning was bake and saltfish&#8230; one of my absolute favorites.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1205\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg\" border=\"0\" alt=\"Fry Bake - Socamom.com\" title=\"Fry Bake - Socamom.com\" width=\"400\" height=\"187\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom-300x140.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>My dad i a true fan of all preserved meats (deviled ham, smoked herring, sardines, salted cod, corned beef, canned salmon, etc. &#8211; by some miracle, he has no blood pressure issues), and he used to make it for breakfast for us with tomato. My cousin who gave me the tutorial that you will be watching learned how to make bake and saltfish from her dad &#8211; my dad&#8217;s younger brother. \u00a0We have decided that dads make the BEST bake.<\/p>\n<p>Here&#8217;s the video:<\/p>\n<p> <object width=\"400\" height=\"329\" data=\"http:\/\/www.youtube.com\/v\/055U4-nJsZc\" type=\"application\/x-shockwave-flash\"><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/055U4-nJsZc\" \/><\/object> <\/p>\n<p>Chef Cherry (cuz) doesn&#8217;t measure anything. \u00a0You have the video and the ingredients, so you can learn like you learn from family. \u00a0Watch, try, and taste. \u00a0A lot of it has to do with how things look and feel in your hands, so feel free to try it out in small batches. \u00a0The only measurement I caught during my lesson was the three packages of yeast she used. \u00a0Good luck!<\/p>\n<p>You&#8217;ll need:<\/p>\n<ul>\n<li>salt<\/li>\n<li>sugar<\/li>\n<li>yeast<\/li>\n<li>butter<\/li>\n<li>flour<\/li>\n<li>vegtable oil<\/li>\n<li>baking powder<\/li>\n<li>pepper sauce<\/li>\n<li>hot pepper<\/li>\n<li>black pepper<\/li>\n<li>onion<\/li>\n<li>garlic<\/li>\n<\/ul>\n<p>Boil the saltfish in a pot, rinse under cold water, drain, flake and put aside.<\/p>\n<p>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1206\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/boil_saltfish_socamom.jpg\" border=\"0\" alt=\"Boil, rinse, drain saltfish.\" title=\"Boil, rinse, drain saltfish.\" width=\"400\" height=\"365\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/boil_saltfish_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/boil_saltfish_socamom-300x274.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>Mix dry ingredients &#8211; salt, sugar, yeast, baking powder.\u00a0Mix in melted butter by hand. Add warm water and knead the dough for about 1 minute until it forms a ball in the bowl. \u00a0Cover and place in the oven or another warm area to rise.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1207\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/mix_butter_socamom.jpg\" border=\"0\" alt=\"Mix in melted butter.\" title=\"Mix in melted butter.\" width=\"400\" height=\"285\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/mix_butter_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/mix_butter_socamom-300x214.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>\u00a0<\/p>\n<p>Heat oil, then add thinly sliced onions and garlic, half of a hot pepper &#8211; seeds removed, black pepper, and the drained saltfish. Stir\/toss\/fold, until the onions and garlic have softened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1208\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/cut_onions_socamom.jpg\" border=\"0\" alt=\"Slice onions thinly.\" title=\"Slice onions thinly.\" width=\"400\" height=\"331\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/cut_onions_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/cut_onions_socamom-300x248.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>When dough has risen, dust a plate or cookie sheet, hands, and the large ball with flour. Use a knife to cut a handfull of the dough. Fold and roll in your palms, then pinch the end. Place the ball you have made pinched side down on the floured plate. Continue until all dough has been made into balls. Set in the oven to rise.<img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1209\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/rise_socamom.jpg\" border=\"0\" alt=\"Dough should almost double in size.\" title=\"Dough should almost double in size.\" width=\"400\" height=\"172\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/rise_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/rise_socamom-300x129.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1210\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/knead_dough_socamom.jpg\" border=\"0\" alt=\"Knead and fold dough into a ball.\" title=\"Knead and fold dough into a ball.\" width=\"400\" height=\"347\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/knead_dough_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/knead_dough_socamom-300x260.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1211\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/dough_socamom.jpg\" border=\"0\" alt=\"Roll dough and place on floured plate or cookie sheet.\" title=\"Roll dough and place on floured plate or cookie sheet.\" width=\"400\" height=\"220\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/dough_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/dough_socamom-300x165.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>Heat oil for frying the bake. Take the risen balls of dough out of the oven and stretch into a disk shape. \u00a0When the oil is ready (not too high, dough has to cook through), place the bake dough into it &#8211; it should float. \u00a0Use your pot spoon to turn, &#8220;bathe&#8221; and rotate the bake until it is golden brown. \u00a0Remove and place on a paper towel to drain out any excess oil.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1212\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/oil_socamom.jpg\" border=\"0\" alt=\"Heat oil on medium or medium high.\" title=\"Heat oil on medium or medium high.\" width=\"400\" height=\"225\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/oil_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/oil_socamom-300x169.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1213\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/stretch_socamom.jpg\" border=\"0\" alt=\"Stretch dough into disk shape.\" title=\"Stretch dough into disk shape.\" width=\"400\" height=\"412\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/stretch_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/stretch_socamom-291x300.jpg 291w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1214\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/fry_bake_socamom.jpg\" border=\"0\" alt=\"Fry the bake.\" title=\"Fry the bake.\" width=\"400\" height=\"257\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/fry_bake_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/fry_bake_socamom-300x193.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>Open the bake and add saltfish, add a little pepper sauce, and enjoy!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1215\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/open_add_saltfish_pepper_sauce_socamom.jpg\" border=\"0\" width=\"400\" height=\"536\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/open_add_saltfish_pepper_sauce_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/open_add_saltfish_pepper_sauce_socamom-224x300.jpg 224w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1216\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish1_socamom.jpg\" border=\"0\" width=\"400\" height=\"281\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish1_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish1_socamom-300x211.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1217\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish2_socamom.jpg\" border=\"0\" width=\"400\" height=\"492\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish2_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish2_socamom-244x300.jpg 244w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>&#8212;&#8212;&#8211;<\/p>\n<p>Chef Cherry says her first attempt at roti was like bake, and her first attempt at bake was like stone. \u00a0She practiced, perfected it, and now she can do it with her eyes closed (no seriously, I think she could). \u00a0After watching the video, did you see any differences or similarities in how you were taught to make bake? Are you going to try it out? When you do, come back and let us know how it went!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This weekend, three families, including my own, traveled to Williamsburg, VA, and stayed at the Historic Powhatan Resort (review coming soon). \u00a0Each condo had a full kitchen, so with two Trini moms and a Jamaican mom &#8211; you KNOW we had to come carrying food&#8230; and we did. We figured out how to feed 14 people for 4 days on $225 &#8211; with food to carry home. Yep&#8230; you find out how in my upcoming review.<\/p>\n<p>Breakfast one morning was bake and saltfish&#8230; one of my absolute favorites.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1205\" src=\"http:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg\" border=\"0\" alt=\"Fry Bake - Socamom.com\" title=\"Fry Bake - Socamom.com\" width=\"400\" height=\"187\" srcset=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg 400w, https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom-300x140.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>My dad i a true fan of all preserved meats (deviled ham, smoked herring, sardines, salted cod, corned beef, canned salmon, etc. &#8211; by some miracle, he has no blood pressure issues), and he used to make it for breakfast for us with tomato. My cousin who gave me the tutorial that you will be watching learned how to make bake and saltfish from her dad &#8211; my dad&#8217;s younger brother. \u00a0We have decided that dads make the BEST bake.<\/p>\n<p>Here&#8217;s the video:<\/p>\n<p> <object width=\"400\" height=\"329\" data=\"http:\/\/www.youtube.com\/v\/055U4-nJsZc\" type=\"application\/x-shockwave-flash\"><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/055U4-nJsZc\" \/><\/object> <\/p>\n<p>Chef Cherry (cuz) doesn&#8217;t measure anything. \u00a0You have the video and the ingredients, so you can learn like you learn from family. \u00a0Watch, try, and taste. \u00a0A lot of it has to do with how things look and feel in your hands, so feel free to try it out in small batches. \u00a0The only measurement I caught during my lesson was the three packages of yeast she used. \u00a0Good luck!<\/p>\n<p>You&#8217;ll need:<\/p>\n<ul>\n<li>salt<\/li>\n<li>sugar<\/li>\n<li>yeast<\/li>\n<li>butter<\/li>\n<li>flour<\/li>\n<li>vegtable oil<\/li>\n<li>baking powder<\/li>\n<li>pepper sauce<\/li>\n<li>hot pepper<\/li>\n<li>black pepper<\/li>\n<li>onion<\/li>\n<li>garlic<\/li>\n<\/ul>\n<p>Boil the saltfish in a pot, rinse under cold water, drain, flake and put aside.<\/p>\n<p>\u00a0<\/p>\n<div class=\"link-more\"><a href=\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/#more-2697\" class=\"more-link\">Continue reading &#10142; <span class=\"screen-reader-text\">[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry<\/span><\/a><\/div>","protected":false},"author":1,"featured_media":1205,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[141],"tags":[],"class_list":["post-2697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-former-features","blog_design-has-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry - Socamom<\/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:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry - Socamom\" \/>\n<meta property=\"og:description\" content=\"This weekend, three families, including my own, traveled to Williamsburg, VA, and stayed at the Historic Powhatan Resort (review coming soon). \u00a0Each condo had a full kitchen, so with two Trini moms and a Jamaican mom - you KNOW we had to come carrying food... and we did. We figured out how to feed 14 people for 4 days on $225 - with food to carry home. Yep... you find out how in my upcoming review. Breakfast one morning was bake and saltfish... one of my absolute favorites. My dad i a true fan of all preserved meats (deviled ham, smoked herring, sardines, salted cod, corned beef, canned salmon, etc. - by some miracle, he has no blood pressure issues), and he used to make it for breakfast for us with tomato. My cousin who gave me the tutorial that you will be watching learned how to make bake and saltfish from her dad - my dad&#039;s younger brother. \u00a0We have decided that dads make the BEST bake. Here&#039;s the video:   Chef Cherry (cuz) doesn&#039;t measure anything. \u00a0You have the video and the ingredients, so you can learn like you learn from family. \u00a0Watch, try, and taste. \u00a0A lot of it has to do with how things look and feel in your hands, so feel free to try it out in small batches. \u00a0The only measurement I caught during my lesson was the three packages of yeast she used. \u00a0Good luck! You&#039;ll need: salt sugar yeast butter flour vegtable oil baking powder pepper sauce hot pepper black pepper onion garlic Boil the saltfish in a pot, rinse under cold water, drain, flake and put aside. \u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\" \/>\n<meta property=\"og:site_name\" content=\"Socamom\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/socamomdotcom\" \/>\n<meta property=\"article:published_time\" content=\"2012-08-22T13:18:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-05T02:42:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"187\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eva Wilson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@socamomdc\" \/>\n<meta name=\"twitter:site\" content=\"@socamomdc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eva Wilson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\"},\"author\":{\"name\":\"Eva Wilson\",\"@id\":\"https:\/\/socamom.com\/w\/#\/schema\/person\/ae448fb8a8731a8ff788972ac8b57980\"},\"headline\":\"[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry\",\"datePublished\":\"2012-08-22T13:18:15+00:00\",\"dateModified\":\"2023-09-05T02:42:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\"},\"wordCount\":598,\"publisher\":{\"@id\":\"https:\/\/socamom.com\/w\/#organization\"},\"image\":{\"@id\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/socamom.com\/w\/wp-content\/uploads\/2012\/08\/finish5_socamom.jpg\",\"articleSection\":[\"Former Features\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\",\"url\":\"https:\/\/socamom.com\/w\/photos-and-video-learn-to-make-fry-bake-and-saltfish-from-chef-cherry-3\/\",\"name\":\"[PHOTOS AND VIDEO] Learn to Make Fry Bake and Saltfish from Chef Cherry - 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We figured out how to feed 14 people for 4 days on $225 - with food to carry home. Yep... you find out how in my upcoming review. Breakfast one morning was bake and saltfish... one of my absolute favorites. My dad i a true fan of all preserved meats (deviled ham, smoked herring, sardines, salted cod, corned beef, canned salmon, etc. - by some miracle, he has no blood pressure issues), and he used to make it for breakfast for us with tomato. My cousin who gave me the tutorial that you will be watching learned how to make bake and saltfish from her dad - my dad's younger brother. \u00a0We have decided that dads make the BEST bake. Here's the video:   Chef Cherry (cuz) doesn't measure anything. \u00a0You have the video and the ingredients, so you can learn like you learn from family. \u00a0Watch, try, and taste. \u00a0A lot of it has to do with how things look and feel in your hands, so feel free to try it out in small batches. \u00a0The only measurement I caught during my lesson was the three packages of yeast she used. \u00a0Good luck! 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