It's ALIVE!
May. 4th, 2006 05:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebInspired by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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?
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?
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2006-05-04 09:57 pm (UTC)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.
:-)
(no subject)
Date: 2006-05-04 11:01 pm (UTC)And now my apartment smells amazing.