Compiled by Paul Kaye with the help of fellow Jangloers.
A couple of people have already asked for any answers I received to my
"Which flour for challah?" question so I thought I'd post them here:
**In Israel, they don't really have high gluten. I use the regular flour and it works just fine. I sift it first, because flour can get bugs around here! I have a great recipe, if you're interested too!
**I admit to not knowing about low-gluten or gluten-free flour, but I can suggest an already-sifted flour with an excellent heksher: STYBEL'S FLOUR. This company makes pre-sifted flour that is (your
choice): bread flour, wheat flour, all-purpose flour, cake flour. I have only seen this brand available at SUPER-SOL supermarkets, and at ZOL L'MEHADRINE (near Center One Mall). I recommend this pre-sifted flour because it saves me a lot of time, and people continually rave about the taste of my challahs.
**I usually use the regular all purpose white flour and that goes just fine, but you could also use the special 'bread flour'.
**I have been here 5 years and found nothing like Canadian flour. However, the normal 'kemach lavan/bahir' makes good challa. It's much better than cheap flour in the UK, though it needs sifting. I add a little rye and more wholemeal and get very pleasing results. Hatzlacha rabba!
**It is true that the slightly different milled flours are bettyer for most breads...itis a little hard to find, but Stybel No. 2 flour is available, and it is considered the flour you are looking for---it is
called "bread flour" as apposed to all-purpose or general flour...but Stybel has perahps 9 or so varying flours....some opf them seem to be available curerentgly at Mega storses, but i don't know if every branch carres them, some also at SuperSol, at least on Agron.
**I have used almost every kind, they are all great, main thing is the time you give it to rise, and they say to not put salt and oil near the yeast. Hatzlacha.
**I've been baking challah for years, both here and in the U.S. Here, I just use the regular white flour (we prefer white to whole wheat challah), and it works fine. In the States, I always used King Arthur
flour, and I find the texture of Israeli white flour to be similar. It did take me a while to get challot here to come out right - I'm not sure quite why. Maybe the high altitude here in Jerusalem or the flour or the oven. Whatever - after a while, it came out fine.
**I love the 70% from Nitzat Haduvdevan which is light and tastedlike reg flour but is 70% whole wheat Also does not need sifting if bought Mon,Tues Weds Thurs Good luck
Thank you to those that sent in your answers!
Paul
{mosComment} {mosForward} {mosDelete} {mosBookmark}
