'm with your hsband. I'll eat a pot pie any way, but like it the best with regular pie crst... and two of them, preferably. Rearding your recipe -- completely standard... with the exception of the ommission of potato.
Think about pan volume first.
A 9x2 pan is 8 cups.
The volume of a 6x2 is 4 cups. So a half recipe would suffice.
With a 4x2 you'll have a bit of spare batter.
If you don't want to also make a couple of cupcakes, throw it out... it's not really all that valuable.
Step 2: Whatever recipe you want to use,
Convert to weights if recipe is in volumetric
Then convert to baker pct.
Then start with half of the flour and compute the amount of other ingredients...
This is the wisdom that, generally, has been found to be immutable. If I were to try changing history, though, I'd be experimenting with a complete dry mix (one that includes dried egg) and only needs water/milk to form a batter.
It sounds like a failure of the yeast to fully rise. Not an uncommon problem for beginning yeast bakers. Knowing how long it takes bread dough to rise is a function of many factors so recipe times sometimes may not be accurate. After the overnight in the refrigerator the dough needed more time to rise on the counter. Next time try a more traditional countertop rise rather than the extended refrigerator rise. That will make it easier for you to get a feel for how much...
Thanks for the interesting replies, folks.
Rick... I could have left them whole but I can store a lot more in powder form so I opted for grinding. But the bushes are still producing so I can also dry them whole.
FFGirl... I hear you. Same thing here in SoCal. I gave up on dahlias too. I know the garden shop sells lots of dahlia bulbs but I haven't a clue who can successfully grow them. I sure can't. Hydrangias just made my list of "give ups".