Novice Challah Question
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Lookin for the guidence of some pros....
My wholewheat Challah is coming out heavy and crumbly.
Thoughts?
Lookin for the guidence of some pros....
My wholewheat Challah is coming out heavy and crumbly.
Thoughts?
I have some questions on Peter Reinharts 100% Rye bread. The inside is heavy. It reached 200 degrees on my instant read therm. I also had shrinkage during the baking.I know this isnt the easiest bread to make but it is the most nutritious and that is my goal. I'm using a soaker and a starter from his "pineapple juice solutin" Is anyone famillar with this receipe?