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-> Recipe Collection
-> Challah and Breads
flowerpower93
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 Tue, Oct 22 2024, 9:46 pm
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I normally make my challah using Glick’s high gluten flour, but my grocery store is out of it and I used the Chasadim high gluten flour instead. My challah dough is sooo sticky which never happens with Glick’s flour. It was so hard to shape the dough. Has this happened to anyone else? I hope it still tastes good (currently baking). Both bags of flour say that they are 5 lbs each
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asmileaday
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Tue, Oct 22 2024, 10:00 pm
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I used it and didn't have any issues. Same consistency as my other doughs with different brands.
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flowerpower93
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Tue, Oct 22 2024, 10:20 pm
| asmileaday wrote: | | I used it and didn't have any issues. Same consistency as my other doughs with different brands. |
Hmm the only other change I made was using extra light olive oil instead of canola oil. Could that have made the difference?
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asmileaday
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Tue, Oct 22 2024, 11:54 pm
| flowerpower93 wrote: |
Hmm the only other change I made was using extra light olive oil instead of canola oil. Could that have made the difference? |
I don't think so. I use extra light olive oil too. Maybe you put more water by mistake?
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