 |
|
 |
 |
|
|
Forum
-> Recipe Collection
|
amother
OP
|
 Yesterday at 12:19 am
As a newer challah baker, I am looking for your best tips and tricks learned over the years!
Thanks!
| |
|
| Back to top |
 0
|
jflower
|
Yesterday at 8:46 am
|
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.
| |
|
| Back to top |
0
|
OddoneOut1
|
Yesterday at 9:05 am
|
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.
| |
|
| Back to top |
0
|
|
amother
Marigold
|
Yesterday at 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.
| |
|
| Back to top |
1
|
|
amother
Mayflower
|
Yesterday at 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.
| |
|
| Back to top |
0
|
| Related Topics |
Replies |
Last Post |
|
|
Extra challah dough recipe ideas
|
10 |
Wed, Oct 23 2024, 1:47 pm  |
|
|
Buying food from out vs buying challah
|
51 |
Sun, Oct 20 2024, 7:53 pm |
|
|
Chasidish imas help me buy a challah dekel
|
7 |
Sun, Oct 20 2024, 2:43 pm |
|
|
Yerushalmi Kugel recipe & tips plz!
|
7 |
Sun, Oct 20 2024, 2:25 pm |
|
|
Forgot to be mafrish challah…
|
3 |
Mon, Oct 14 2024, 1:29 pm |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
