Kyle
Thanks for your comments on the Bread Bakers list. I've been corresponding
with Maggie Glezer and look forward to her new book. In the interim I've
tried several of Maggie's recipes which are very good. But I just haven't
been able to achieve the softness I have been looking for. I live in the UK
and challah here is very soft. I use high quality flour from a small
specialty mill that is all organic. I can specify the protein level of the
flour I use but Maggie tells me that there is a difference between protein
quantity and quality. This is where I get confused. Is there a very precise
way to specify flour that takes into account whether it's hard or soft,
etc., the ash content and other factors?
Thanks
Regards
Steven Leof
>From: "Kyle Warendorf" <kwarendorf@nyc.rr.com>
>Subject: Challah
>Date: Wed, 4 Jun 2003 13:18:56 -0400
>
>Maggie Glezer has a new book coming out later this year. It's subject is
>breads of the Diaspora and includes lots and lots of challah recipes. If I
>were trying to soften the crumb of a challah I might add a touch more oil.
>I would also try and find the lowest protein AP flour. I was using King
>Arthur and it proved to be too strong. I switched to Hecker's, which has
>less protein and things improved dramatically.
>
>Kyle
>www.kyleskitchen.net