Cholent -HELP | Imamother

amother

Tuberose

Mon, Mar 11 2024, 1:07 pm

amother NeonBlue wrote:

Shaping as per OP's instructions.
Shaping in sourdough language means to form the dough into a tight ball.

Right. Just making sure you weren’t trying to braid.

amother

Mon, Mar 11 2024, 5:22 pm

amother NeonBlue wrote:

So here's the update-

I followed what you had said, the challah tastes good and looks good but is still not fluffier.

I'm thinking of following your method this week, but will either not shape at all, or just shape right after the six hours and then put it in the fridge until baking.

What do you think can go wrong if I try it that way?

It should work fine either way.
But if it’s still not fluffier I wonder if your working with a strong starter or at least waiting until it’s really ready.

amother

Tue, Mar 12 2024, 12:08 pm

amother NeonBlue wrote:

I hear.
Now, how am I supposed to know that?!!

You can google , there’s a ton of information and pictures of how it should look.
But if it doubles in size plus you see bubbles and the starter floats (if u scoop off a Tablespoon and drop it into a cup of water it should stay floating for a a bit)

amother

Tue, Mar 12 2024, 2:01 pm

amother NeonBlue wrote:

yes yes and yes!!!
Always like that.

Maybe I'm just expecting it to be higher and fluffier than regular?

Yup. Maybe your expectations are too high(pun intended)
Keep doing what you’re doing and I’m sure it will get better and better.

Make sure you work with room temp water
Also I prefer King Arthur bread flour

amother

NeonBlue

Tue, Mar 12 2024, 2:12 pm

I've been doing the same thing for years.
And I keep on trying new things. I'm really curious, can you please measure the height of your challah at the highest point, I want to know if I'm aiming too high Wink

!

I am using room temp bottled water.
Do you have any preference to which whole wheat flour you use?

amother

Tue, Mar 12 2024, 2:39 pm

amother NeonBlue wrote:

!

I am using room temp bottled water.
Do you have any preference to which whole wheat flour you use?

Certainly.
I’ll be baking my 14 loaves tomorrow iyh so I’ll be happy to measure it for you.

I use mostly King Arthur bread and WW flour

amother

NeonBlue

Tue, Mar 12 2024, 2:46 pm

Thank you, looking forward!!
Can you explain, do you freeze them until Shabbos then?
Do you not see a difference if they are fresh out of the oven, or reheated from the freezer?
I only bake on Friday since I think they are so much better.
How much fridge space do you have, pray tell Smile

!

Any company, regular, whole wheat flour? Or white whole wheat?

amother

Tue, Mar 12 2024, 9:06 pm

amother NeonBlue wrote:

!

Any company, regular, whole wheat flour? Or white whole wheat?

I freeze it and rewarm. Yes it’s better fresh, but I don’t leave anything for Friday. By Thursday night everything is cooked, baked and cleaned.
I value my workouts and prefer to daven and work out instead.

Freezer space isn’t the issue since most of it goes to friends and neighbors and family.

I use King Arthur regular whole wheat flour.
Or any company Jewish company works (forgot the names.. sorry!)

amother

NeonBlue

Wed, Mar 13 2024, 11:59 am

You are inspiring me!
I should do the same!
For this week it's too late, but I want to try that!
Such a great idea to use Friday morning as an opportunity to workout, thank you for the idea!

Also, you mentioned that you cook Pesach food for your extended family. I am making Pesach this year iyH and would love love your tips, tricks, recipes and advice. Would you be open to sharing if we started a new thread for that?

I like having it all organized before I start so that way I can plow right ahead!

amother

Wed, Mar 13 2024, 5:13 pm

amother NeonBlue wrote:

I work out 6x a week. But Friday I can’t be busy with cooking and prepping since it’s usually a short day as is.
But you should certainly incorporate any exercise.

As for pesach, maybe we should open a sep thread. At this point we’re basically just chatting between the 2 of us 😀

amother

NeonBlue

Thu, Mar 14 2024, 1:44 pm

My 2 year old spilled my starter this morning, so I'm really up a creek Smile

! I am lucky that he chose to leave me with a tablespoon worth of starter in the container, but I'm not sure how we'll still have challahs in time for Shabbos! I fed it 30/30 this morning and will feed it soon again, but how much can I actually feed it, for how many challahs?!

Still waiting for the height of your challahs pretty please!!

Yup, started a new thread - Pesach cooking - can't wait to see you there and hear your menu and stuff!!!!

amother

Thu, Mar 14 2024, 9:18 pm

amother NeonBlue wrote:

My 2 year old spilled my starter this morning, so I'm really up a creek Smile

If you were able to salvage some of it you’re ok. Just keep feeding to build it up.

I hope you got to clean up that mess !

I measured and forgot to post. Was 5.5-6 inches.

Ok, I’ll look out for the pesach thread. I’m not active much unless I check my emails, but I’ll go find it out.

Dolly Welsh

Thu, Mar 14 2024, 9:36 pm

When it's blah, it needs a tablespoon of balsamic vinegar. It needs an acid.

For a large pot, maybe one teaspoon more.

Don't put a lot in. Just a bit.

That will bring it right back.

Alternatively, dust it with black pepper.

Not both, I would say.

This works for soups too.

amother

NeonBlue

Mon, Mar 18 2024, 11:46 am

amother OP wrote:

Thanks, I'm excited to go measure mine now!!

Here's the Pesach thread, I'd love if you can share your wealth of information Smile

https://www.imamother.com/foru.....34366

amother

NeonBlue

Mon, Mar 18 2024, 11:48 am

Dolly Welsh wrote:

What do you mean, I'm confused. What works for soups?