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Danielle is finally back on Matter of Taste!
For years, her challah recipe has been untouchable… until now. In this episode Danielle is teaming up with her friend Tova to see how Tuscanini’s new high gluten flour measures up - against the flour she uses every single week.
Sponsored by Tuscanini
For more taste tests, watch Matter of Taste!
And for more with Danielle, watch Dinner with Danielle!
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Here’s my take on this:
In comparison to another brand of high gluten flour, which I considered a favorite for many years (due to the taste & texture of how my Challahs come out), there definitely is a difference in texture. While the texture of the doughs I make with the other brand is a great texture, those which I made with Tuscanini were even GREATER. Whether while working with the raw dough or that of the actual baked Challah. I was the only one in my family who noticed it though. Taste wise we all agree it’s the same whether I use Tuscanini or the other brand.
Were is the challah braiding tutorial?
am i able to use the white spelt tusscnni flour for the challah from esty wolbe. and do i have to add more water thank you
Hi! Esty has never tried her recipe with spelt so she doesn’t know about adding more water.
In general spelt absorbs water differently to wheat so when it comes to challah I only use a recipe specifically for spelt, also the yeast ratio is different. In other baked goods you can usually use spelt flour as you would wheat, if you want a recipe I’m happy to give you one! It works beautifully with Tuscanini spelt flour
hi thank you so much i would live your recipe for spelt challah if you don’t mind
4 oz fresh yeast, 2 cups sugar (can do less), 4 eggs, 3 tbsp salt, 5lb spelt flour, 3/4 cup oil, 4 cups warm water. Proof yeast in 1 cup water with some sugar and a sprinkling of flour. Mix wet ing in mixer, add rest and leave to knead around 5-10 mins. I like to let it rest for 10 mins then knead again for a minute. Let rest an hour or so, take challah with brocha, plait (makes approx 6 medium challos) leave to rise a bit. Egg and top if you like. Bake on 180 degrees celcius 25 mins turning halfway. Enjoy!
Thank you so much just making sure i can also use this for whole spelt?
I use white spelt, but would imagine it would work for whole also. The original recipe was 4 and 1/2 cups water but I found it was too sticky and kept adding flour and now just use 4 cups water so if using whole perhaps you should do the extra half cup water as it might need more water and then just add just flour if too sticky, easier to go that way round than ending up with a dry dough….hatzlacha!
LOOKS SOOO GOOD!!!!!!!! Would love to try it!! What’s the recipe?
This flour is a myth. Just use a good challah recipe and make sure you know how to knead dough. I made better challah than this in school, so you can for sure make amazing challah at home with regular flour.
Better challah than what
This flour works like MAGIC!!!
If you live in London, they sell it in Kosher Kingdom. It is totally worth it, my challah has never been this good!!! It’s a whole new creation! Thank you so much Tuscanini! And all of you complaining, just go and try it yourself, I garentee you it comes out much better
I live in Israel and so do you @Danielle! Please have Tuscanini bring the flour to Osher Ad! I would love to buy and use it. Can you work on that? I’m having my mom bring me a bag from NJ to use for Sukkot! 😂😇
Is there a reason why you guys are not answering the many questions about if the generic flour is high gluten?
I actually tried it and I must say: TUscanini flour ROCKS!!!! My challa came out super fluffy and it was soooo ez to work with the dough unlike a diff brand I used till now which was dense and heavyish!!! From now on I’m only using Tuscanini flour for my challa!!
Really enjoyed this episode … I personally made challah with the Tuscanini spelt flour and it was muuuch better than the one I regularly use !!! Thank you so much Danielle for proving how much better it really is!!
ps hi chayala
OK, so I’ve just deleted my previous comment bc we had the challah i made with the tuscannini flour over r”h and here are my thoughts…the dough was more sticky and needed extra flour adding to it and I did leave it for longer to mix as it wasnt getting too elasticy but when we ate the challah it had more air bubbles in (maybe bc of the extra mixing im not sure) and it was whiter than normal. Could be there is more of whole grain bits taken out I’m not too sure. But think I’ll try the flour again after all…
Hi
Would love to have exact recipe.
Thanks
All she is trying to prove is good advertising.
I always liked Tuscanini but this is just pushing it.
When you squished the challahs, you just squished the other one harder.
It is not worth your money. GO BUY REGULAR FLOUR AND SPARE
YOURSELF FROM ALL OF THIS
Totally,
Where can I buy the challah big bowls online?
I’ve seen similar bowls on amazon, target and walmart online. I purchased my big challah bowl at my local dollar store.
I would like to see a video with both flour being high gluten and the both doughs being kneaded by one person. If you want to make a promo for Tuscanini flour, go right ahead, but be transparent about it.
Unbelievable how money can downplay it’s competition your not answering which type of flour was used which tells me it’s not high gluten I agree that tuscanini makes great products but to take a flour that is not even close to the one from tuscanini (as the regular flour is not high gluten) is really shameful!!!
i think that its is a huge differnace but its between the high gluten and regular gluten while i think Tuscanini is a gr8 brand its just so expensive so can i use a regular high gluten flour?
but shout out to Tuscanini tho-theyre an awesome quality brand!!
You certainly can use whichever flour you’d like!
I do not think she was asking permission.
I think she was asking if she would use a different brand high gluten flour, would it be better than regular gluten flour, just like the Tuscanini high gluten flour was better than the regular gluten flour in the video…
I loved this show and cant wait to try the new flour!Where can i purchase a bowl and cover like that?
You can find it in the Judaica store.If you live in Flatbush like me you can get it from Mekor Judaica.
In israel impiriat hachesed in romema have big bowls and lids
can i use esty wolbe challah recipe for the high gluten flour
Absolutely!
Yeah comes out great
This got me to go out and buy the flour!