Small (8 fl. oz. =3D 1 cup) (tomato sauce)
Medium (16 fl. oz. =3D 2 cups) (beans & many things)
Large (28 fl. oz. =3D 3-1/2 cups) (beans)

Dough:
~10 fl. oz. starter per =
http://home.att.net/~carlsfriends/dickpics/starter.html
1 Medium can of water
2 Large cans of flour, approximately (for right consistency), at once
for straight dough, and consecutively for sponge method

Machine whole wheat (not SD):
10 fl. oz. water @ 105 degr. F. (40 sec. in my microwave oven)
1 Medium can of hard red spring wheat, subsequently ground
1 Small can of bread flour
2 fl. oz. molasses
10 cc salt (2 tsp.)
10 cc dry yeast (dissolved in warm water, above)
zest of one orange

Cans are nice because 1. they nest for storage, and 2. they measure
to top, which means you fill them, then level them off, for reasonably
accurate measure.

(10 cc is a little dipper made by attaching a handle to a section
cut from a plastic test tube. 2 fl. oz. is a section of a pill bottle.
10 fl. oz. of water is measured and heated in a 12 fl. oz. plastic lab =
cylinder.)

This is the way I do it after ~15 years of procedural streamlining,
pretty much following =
http://home.att.net/~carlsfriends/di...uctions.doc=20
as far as the sourdough white bread is concerned. Here not much time
is spent anymore on bread making, though homemade bread is daily fare.

--=20
Dick Adams
(Sourdough minimalist)
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html