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Mama Deb
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December 2010
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Mama Deb [userpic]

Inspired by kressel's post, I decided to bake some challah. I bought yeast, high gluten flour, oil, eggs and sugar. I used a recipe in the old Spice and Spirit - the yellow paperback instead of the blue hardcover. Mostly because I could find it, except I reduced the sugar by half. I don't like sweet challahs. Also, I added a pinch of saffron to the water.

It's been rising for less than an hour and it's already *huge*, and when I jab two fingers into it, the impression stays. Do I need to add more flour?


I would not add more flour at this stage, no.

If it's rising faster than you want it to, punch it down (e.g. flour your hands, give it a good punch and watch it deflate, and then gather it into a smaller ball again) and cover it and let it rise a second time. An added rising won't hurt it.


Nod. I did that once and it grew again, and it was perfect for braiding.

And now my apartment smells amazing.