The article discusses the author's journey to baking black sesame babka from Molly Yeh's recipe, highlighting the intimidation of working with yeasted dough. The recipe features an enriched dough with potato flour, which makes it softer and moisture-retentive. Yeh emphasizes weighing ingredients for consistent results, and offers alternatives like instant mashed potato flakes. The author shares their experience with the dough-making process using a stand mixer, reflecting on the ease and confidence gained from following Yeh's expert guidance.
"The potato flour makes it so soft and it holds a lot more moisture than your typical all-purpose or bread flour. It's sort of like an insurance policy against a dried out dough."
"One of Yeh's biggest pieces of advice was to weigh the ingredients rather than using a measuring cup. That's going to make your life so much easier, and it's also going to make the results so much more consistent."
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