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-> Recipe Collection
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amother
OP
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 Sun, Oct 27 2024, 12:19 am
As a newer challah baker, I am looking for your best tips and tricks learned over the years!
Thanks!
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amother
Moccasin
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Sun, Oct 27 2024, 12:51 am
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jflower
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Sun, Oct 27 2024, 8:46 am
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I use Glicks or Kemach high gluten flour and get fabulous results. On occasion, I have even used all purpose flour to make challah and couldn't tell the difference.
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OddoneOut1
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Sun, Oct 27 2024, 9:05 am
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A good yeast and a good environment for rising is really important. In my very small kitchen I find that the table is better than the counter for rising, 2 ft away from each other.
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amother
Marigold
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Sun, Oct 27 2024, 9:13 am
Keep the salt and yeast away from each other until you start to mix.
I proof yeast in small bowl, add salt to mixer with 5 pounds flour on top. Add rest ingredients and then proofed yeast.
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amother
Mayflower
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Sun, Oct 27 2024, 9:21 am
Fresh yeast works way better than dry. When I have used dry on occasion it definitely wasn't as good.
I don't measure the flour....it depends on the humidity if I need more or less. I feel the dough and that's how I know how much I need.
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