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I think that most U.S. recipes were designed for the packets of yeast, so darn it, they are going to use the whole packet, no matter what! However, even the KAF recipes often seem to me to have too much yeast, perhaps because people want that rise in an hour, thank you.
I often cut back on the yeast if it seems excessive to me. I don't usually double the yeast if I double a recipe but add about half of the original yeast amount.
That said, it is better to have someone scrutinize the recipe for balance, as Kid Pizza has offered to do.
When I used the old-fashioned oats, there was not enough liquid for the oats to absorb, and the dough did not hold together, in spite of using a cookie scoop. The recipe includes shredded coconut, which also absorbs liquid. When I made the recipe with old-fashioned oats (Bob's Red Mill), they also did not flatten in the oven. However, when I used Bob's Red Mill quick oats, they flattened out nicely.
Note: I reduced the salt in the doubled recipe to 2 3/4 tsp. I have also been playing around with decreasing the bread flour and increasing the whole wheat flour. In the first addition, I now use 2 cups bread flour and 1 1/2 cups whole wheat flour. I also no longer use vital wheat gluten, as it does not seem to be needed. Note: the additional whole wheat flour seems to cover up the malt flavor. I will try it next time with white whole wheat flour.
In the second addition, I reduce the AP flour by 2 Tbs.
I still have the Panasonic microwave that I bought at Best Buy about 14 years ago. My only complaint is that the light burned out (always was on when the door is opened--and my husband kept leaving it opened) and it cannot be replaced without a service person, which would likely be more expensive than a new microwave.
There is an Abt in a suburb of Chicago where our friends bought their washing machine. They spoke highly of the store, and delivery to our area is free. My concern is having to deal with the stove manufacturer if anything were to go wrong, and the reviews for F&P suggest that things go wrong quickly.
Good to see you posting again, Rottiedogs. Viking seems to be one of those brands that was excellent but has slipped over the past couple of years with an ownership change, although my understanding is that now a new company owns it.
The Fisher and Paykel 30-inch dual fuel is about $2000 less than the DCS, which puts it in the medium price range for dual fuel ranges. I find it odd that the 36-inch model has the same sized oven as the 30-inch model. Those ovens are 3.6 cubic feet as opposed to 4.0 for the DCS. However, I cannot find any interior measurements for the F&P.
Abt, outside of Chicago, has the F&P on its website, so I assume it is a dealer. With certain models, through June 30, they are giving away a free ventilating hood (looks rather industrial). If parts have to come from New Zealand, however, that could take a while and become expensive rather quickly.
The DCS dealer is in South Bend, so that would be closer.
Note: The few reviews on F&P that I could find were not positive.
