Post #3660100

@SnoopJ@hachyderm.io @rk@mastodon.well.com ok I got nerd sniped into this. Here are some tips to help out when you make these again. 00 flour is an Italian flour which milled really fine. A substitute to buy in the US is pastry/cake flour. This will make kolache more soft and fluffy, due to less gluten being in the flour. Your liquid which you bloom your yeast in. I’m guessing is milk in your case. Whenever blooming yeast in a liquid always aim for atleast room temp liquid. Cold will make the yeast clump up and bloom slowly (just like us on a cold morning) room temp will help it absorb into the liquid and start getting to work. Too hot and the yeast dies. Aim for murky liquid with no clumps or grainy. Try these out and check the difference from the first batch.