It's ALIVE!

[mamadeb]

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?

Comments

[mamadeb.livejournal.com]

Thank you. Those will be helpful - it's a warm day, I used warmish water - yes I did proof it.

And I used rapid rise yeast. Next time, I'll mix that yeast directly in the flour.