Priscilla

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.

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.