So good it BLOWS MY MIND!

I’m baking more babka, this time to hand out to the neighbors as Easter gifts.  It took me very little time to put it together this time because my technique has improved and my understanding of the dough has gotten so much better.  I’ve learned, after baking so many things the past three months, that the texture of the dough is everything.  Follow the basic recipe, then add flour until you achieve the desired texture.  You will never add so much flour that the flavor will be compromised as long as you follow the recipe and, once the proper texture is achieved, it will turn out fine.  The only tough part was learning what the recipes never tell you:  add a pinch of sugar to your water or milk when you bloom your yeast.  If you do that, your yeast will bloom beautifully.


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