March 10, 2022 - 1:21pm
YW Challah
I had mentioned previously about converting my Challah recipe that I have been making since the mid ‘70’s to YW. I posted pics of the Apple/Raisin YW that I used on the YW topic . . Freshly fed and fermented it did an outstanding job. The fragrance is intoxicating. Crumb shot in a bit.
I simply use 2c YW that’s very active and then follow my usual recipe. It’s in cups and measures and I haven’t ever bothered to change it. It’s been perfect all these decades so I haven’t felt the need.
The beauty of YW is the enriched dough rises so nicely and the bread crumb stays soft and shreadable for days unlike yeasted crumb.
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Nice to see one in pics, I'd bookmarked the YW challah as something to try, but pics make it clearer to me too. Thanks!
-Jon
Give it a try. Grandson just had slices with pb and honey!and bananas
Give it a try. Grandson just had slices with pb and honey!and bananas
They look lovely. How is the taste and crumb compared to the usual Challah?
Gavin
Depends on which flours you use and how the YW is fed. The crumb is very tender and light. I didn’t let the shaped loaves rise quite long enough so if you make it be sure it has a warm long rise before baking.
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