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Forum
-> Recipe Collection
-> Shabbos and Supper menus
yaeli83
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Wed, Oct 13 2010, 12:43 pm
my challas always come out a little dense. Ive tried every recipe in the book! Im starting to think if I change the type of flour it might help. if you have a fluffy challah, what type of flour do you use?
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jewels
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Wed, Oct 13 2010, 3:50 pm
ra_mom wrote: | High gluten flour. |
Ditto - my challah never came out good and I just gave up and bought. But I tried the high gluten flour and it's amazing how good and fluffy the challah comes out
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Raisin
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Wed, Oct 13 2010, 3:56 pm
where do you live? here there is flour called strong bread flour. I think it is the same as high gluten flour.
its a little more expensive but comes out much better. Also if you are making bread by hand make sure you are not adding too much flour.
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Mommy F.
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Wed, Oct 13 2010, 3:57 pm
cool!
Thanks for the idea I would've never thought of that!
Do you just substitute 1 cup of regular flour for 1 cup of high gluten flour?
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jewels
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Wed, Oct 13 2010, 4:00 pm
Raisin wrote: | where do you live? here there is flour called strong bread flour. I think it is the same as high gluten flour.
its a little more expensive but comes out much better. Also if you are making bread by hand make sure you are not adding too much flour. |
What do you mean when you say not to add too much when you make it by hand? I make it by hand and use exactly the same amount as you would with a machine-is it that it feels sticky when you knead by ahnd so you would feel like it needs more?
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ra_mom
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Thu, Oct 14 2010, 9:09 am
Mommy F. wrote: | cool!
Thanks for the idea I would've never thought of that!
Do you just substitute 1 cup of regular flour for 1 cup of high gluten flour? | Yes. Use the same amount of flour. Just use the high gluten one.
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cassandra
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Thu, Oct 14 2010, 9:20 am
You can also buy wheat gluten separately (from a company like arrowhead mills or similar) and add it to the mix.
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yaeli83
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Thu, Oct 14 2010, 10:14 am
Thanks everyone! I have to go out and buy some high gluton flour. will let you know how the challas turn out!
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Barbara
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Thu, Oct 14 2010, 10:42 am
Raisin wrote: | where do you live? here there is flour called strong bread flour. I think it is the same as high gluten flour.
its a little more expensive but comes out much better. Also if you are making bread by hand make sure you are not adding too much flour. |
I actually looked this up yesterday, out of curiosity. At least in the US, they're different (I could re-google if you'd like), and high gluten is more expensive than bread flour. I use bread flour for challah.
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nylon
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Thu, Oct 14 2010, 3:39 pm
I vacillate.
Bread flour is a little lighter, all purpose (King Arthur only, which is higher in gluten than most others) a little more tender.
At the moment I'm using 3 parts AP to 1 part bread and getting very good challot.
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Raisin
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Thu, Oct 14 2010, 4:33 pm
Barbara wrote: | Raisin wrote: | where do you live? here there is flour called strong bread flour. I think it is the same as high gluten flour.
its a little more expensive but comes out much better. Also if you are making bread by hand make sure you are not adding too much flour. |
I actually looked this up yesterday, out of curiosity. At least in the US, they're different (I could re-google if you'd like), and high gluten is more expensive than bread flour. I use bread flour for challah. |
I also googled and it said bread flour is simply higher gluten flour. my bread flour contains wheat and gluten.
anyway here there is no high gluten flour - just bread flour.
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