Hello, all. It’s shlissel challah week, the Shabbos after Pesach. I plan on wrapping and burying a key in my challah as I did last year instead of attempting a key-shaped challah. This segulah is supposed to remind us that Hashem holds the key to parnassah and it’s one of my favorites. My roommate told me of another nice …
Over the past year and a half I’ve baked a LOT of challah and the only reason I’ve been able to keep going is by keeping to one rule: it doesn’t have to be perfect. Every week I make my dough when I have time, and I knead for however long I can, and I let it rise for however …
I went in search of Himalayan pink salt this week. Ever since I read that yeast likes the minerals in Himalayan pink salt, I’ve had this “thing” that my challah dough needs to be made with it. It’s not always easy to find in stores, but a few months ago I found a bag in Home Goods in their specialty …
Hi, all. It’s been awhile since my post about baking challah so I wanted to share an update. A few weeks after I started baking, one of my challah tutor’s kids was quarantined so I didn’t want to go to her house on Thursday night and I almost skipped baking that week. However, one of my friends insisted that I …
Remember how I said that I wanted to learn how to bake challah? Well, it’s happening. I’ve actually been interested in learning how to bake challah for months, since long before my “Shabbos project.” One of my friends offered to teach me back when but then the lockdowns happened so that was put on hold. A few weeks ago …
