Last week, 4/14-16, I baked 2 batches of Easter Bread (Hungarian Paska?) My recipe is a combination of one from my Mother and another from my Aunt. I added a Tangzhong starter (3 Tbsp milk, water and 2 Tbsp flour) from King Arthur last year. This year I realized that it was not enough in the 8-10 cups of flour recipe, so I doubled it. Next year, I will increase it again. I also made 2 different Babka recipes from Pinterest as filled Babkas--Cheese, Almond and Chocolate.
Thank you, Mike, for starting this forum. It is great to see postings from people on the old Baking Circle. I never posted there much, but I read (and got LOTS of great recipes there). MaryJane (from NJ)
