Wheaten Challah (50% Whole Soft White Wheat)
A recent post pushed me to try the Wheat Challah but I don't own ITJB so i just formulated my own and thought it would give me a good recent to use the local soft white wheat. I figure If I'm gonna add wheat I want something that might still have a soft bite. To me challah is light, sweet, eggy, and yeasty. I made a short levain using the soft wheat which I timed and watched for bubbles as I wasn't sure if it would be strong enough to double. I added .25% yeast to add that yeasty flavor and hopefully push it to a bit more fluffiness. Next time I'll omit and see if its better or worse.
Happy Baking All