Louise, I curious about the outcome of your Tangzang Challah and how, if at all, it changed your challah.
I want one that is soft and stringy, like the challahs I grew up with from the Jewish bakeries in Brooklyn. We ate them by pulling them apart string morsel by string morsel.
The challahs I have been eating lately are more like soft bread.
October 16, 2021 at 9:47am
Louise, I curious about the outcome of your Tangzang Challah and how, if at all, it changed your challah.
I want one that is soft and stringy, like the challahs I grew up with from the Jewish bakeries in Brooklyn. We ate them by pulling them apart string morsel by string morsel.
The challahs I have been eating lately are more like soft bread.