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Forum
-> Recipe Collection
-> Challah and Breads
LO
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Thu, Oct 15 2015, 4:59 pm
HELP!!!! I made two batches of challah today, following a recipe that I have used before, with no problems. The first time, the dough felt very crumbly and fell apart when baked. The second time, the dough felt perfect and looks very nice, but when my kids tasted one of the rolls, they said it tasted "sour" or "vinegary". What did I do wrong?
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fluffernutter
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Thu, Oct 15 2015, 5:12 pm
Maybe the yeast was off? Or the flour? or the oil? (though less likely) Just a thought.
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spring13
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Thu, Oct 15 2015, 5:17 pm
Could be your yeast is off. What ingredients are in your recipe? Did you let it rise longer than usual?
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LO
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Thu, Oct 15 2015, 5:31 pm
It did rise longer than usual, with both batches....Could that have done it?
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AOM
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Thu, Oct 15 2015, 5:48 pm
Whenever I let my challah rise for too long it has an alcoholic after taste (I think) and even a slight smell of alcohol, like yeast fermentation.
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spring13
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Thu, Oct 15 2015, 6:09 pm
LO wrote: | It did rise longer than usual, with both batches....Could that have done it? |
Yeah, that explains the sour taste. With the first batch, I'm wondering if it was kneaded well enough?
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zaq
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Thu, Oct 15 2015, 6:18 pm
Dough falling apart sounds like insufficient kneading. Kneading develops the gluten into strong strands that act like a network of rubber bands to hold the loaf together. Insufficient kneading=insufficient gluten=loaf that falls apart.
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LO
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Thu, Oct 15 2015, 6:20 pm
OK, great, thanks! I guess I will try again tomorrow....
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