I attempted to make challah on Friday. I was using a new recipe, but it still didn’t work to a rather impressive degree. The gluten didn’t activate and it didn’t rise, resulting in a sort of challah-biscuit-thing. Both the flour and the yeast were brand-new. I made very successful popovers with the flour yesterday, so I think the flour is ok, but I’m not actually clear on how much gluten you need for popovers. Maybe I’ll try making pasta at some point. I really hope it isn’t the yeast…if the flour’s weird, I can just make quickbreads and stuff with it, but if the yeast is bad, I’ll just have to throw it out.
In other news, I’m almost done with homework. I still need to finish up three lesson plans, and post them in the wiki. I was going to go to a cookout, but I don’t think I’ll have time to go and still get both homework and packing done.
Mark said,
August 3, 2009 @ 2:34 am
Try proofing the yeast. Put some in warm water with a little sugar. If it doesn’t foam up a little in 5-10 minutes, your little burpers are toast.
Aunt ML said,
August 3, 2009 @ 5:33 am
or not able to aid in the making of toast, as the case may be. :)