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?
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(no subject)
Date: 2006-05-04 11:00 pm (UTC)I did use rapidrise yeast, which was the only kind of dry yeast in my supermarket. As I wasn't certain of recipe when I bought it, I didn't want to get fresh.