Take 1: Gingerbread Challah I think the spices killed the yeast, because it didn’t pouf up
Take 1: Gingerbread Challah I think the spices killed the yeast, because it didn’t pouf up enough (I proofed the yeast so I know it was alive). 200g all purpose flour 115g whole wheat bread flour 1.5 jumbo eggs 40g water 6g active yeast 5g salt 40g vegetable oil 105g blackstrap molasses 50g maple syrup 2tsp ginger 0.5 tsp cinnamon 0.25 tsp cloves 0.25 tsp cardamom Going to try w granulated sugar rather than maple syrup, and folding the spices in when the loaves are formed rather than in the dough. I suspect the ginger or the cloves, as cardamom and cinnamon haven’t affected rise in my apple challot. Although maybe it’s the total amount of spice too. -- source link