Traditional recipes: How can they be converted to the ABin5 method?

Return to FAQs page

People sometimes ask us for simple formulas for converting traditional bread recipes to our stored-dough method.  Unfortunately, there’s no simple answer to the question.  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, our publisher would kill us!  If you want to try to convert a traditional recipe to our high-moisture, stored-dough method, read through the two books to get a sense of the moisture level that’s needed, then check out the rest of the FAQs here on the website.  Pay attention to our “videos” tab as well.  It may take a bit of work, but you should be able to transform your existing repertoire.

Happy experimenting! More details on our method in The New Artisan Bread in Five Minutes a Day, and our other books.

Return to FAQs page

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

93 thoughts on “Traditional recipes: How can they be converted to the ABin5 method?

  1. I have tried several recipes from New AB in 5 with great results. I want to convert a coffee cake recipe (traditional) to your method. Do you consider the eggs to be liquid? Is the butter or oil also considered a liquid? Or are they considered separately and need their own ratio? Thanks for your assistance. Jim

    • We do, all of the above are liquids, though they don’t provide quite the hydration of water. I’m guessing you can start with our challah or brioche recipe and work from there, see what our total liquids are, etc.

    • I have never done this but I read somewhere that, when converting a recipe with eggs, they should be considered as liquid. Use less water and if the mixture is still too runny, add more flour until you gets a better looking consistency. Look around the internet, there might be some similar examples. Also, remember reading that anything with raw eggs added should not sit out too long because of possible bacterial growth (and fermentation is a bacterial process), so maybe using pasteurized eggs (more expensive) will be safer. Please report back on your results, and share the recipe if it comes out. Just a reminder, I have not done this, only read about it and though about trying to convert an old sweet yeast bread recipe.

      • Thanks Jeff & Liilianna. I plan to try this weekend and will report how it works out. Jim

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>