YW Challah—- best grilled cheese ever!
Thick slices of Cabot cheddar , buttered Challah and a 100 yr old iron skillet. Nothing could surpass the flavor and fragrance.
Same old same old. Only new thing is using sweetened 1/2 and 1/2 on the dough pre bake. I love the flavor rather than the egg yolk wash.
Baking exactly the same formula every 2 weeks. Make a levain with stored Apple/ raisin YW and flour and another one in equal amounts with a spoonful of stored YW starter and YW and flour. Both tripled in a few hours . Dough rose and puffy and light in 2 hrs. Shaped and it was ready for the oven in 30 min. Beautiful fragrance.
I have no problems with my stored YW I carried it to Florida for a month and used it 2x there. I’ve been leaving the sludge in the bottom and keeping large pieces of fresh orange rind in it and only changing the apples and raisins when they sink. Works perfectly no dough deterioration when mixing , rising or shaping. Very happy with this series of successful YW Challah bakes so moving on to some other ideas .