Making vegan hamentashen

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Vegan Joe
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Making vegan hamentashen

#1 Postby Vegan Joe » Sun Feb 28, 2010 6:44 pm ... mentashen/

To revisit the Adventures with Sourdough post from two weeks ago, creATE reader Sam S. suggested the following to bake lighter and more flavorful sourdough bread:

* Work for a moister and more pliable dough
* “Retard” the dough by putting it in the refrigerator for several hours during the second rise

On my second attempt at sourdough bread, I followed Sam’s suggestions, making sure my dough was moist and pliable after mixing all the ingredients and let the dough sit in the refrigerator for approximately 6 hours during the second rise. I extended the baking time during the second (375 degrees with no water) phase to 50 minutes, although this could be an inconsistency with my apartment’s oven.

Sure enough, the bread was much better, and gone within 24 hours. Thanks, Sam!

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