subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
reply to DinaFine
transitional, 50% percent whole wheat challah.
The one thing I might suggest is to make the recipe as written - that is, don't include millet.
If the recipe you used is from the 101 Cookbooks food blog, maybe you can contact the blog author directly from her site.
If the recipe is from Reinhart's new book, I can't help you as I don't (yet) own it.
[594]
I'm not sure whether you're referring to the recipe from Reinhart's recently published book, Whole Grain Breads: New Techniques, Extraordinary Flavor or my DC post Whole Wheat Challah where I mentioned that the food blog 101 Cookbooks - Recipe Journal gave the recipe and instructions for aI made the Challah recipe from Peter Reinharts book, Not really happy with the results.
transitional, 50% percent whole wheat challah.
The one thing I might suggest is to make the recipe as written - that is, don't include millet.
If the recipe you used is from the 101 Cookbooks food blog, maybe you can contact the blog author directly from her site.
If the recipe is from Reinhart's new book, I can't help you as I don't (yet) own it.
[594]
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