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Sourdough
Sourdough Challah
- 9 hr total
- 40 min active
- Makes 2 loaves
- Advanced
- Dairy-free
- Nut-free
A tangy, tender challah leavened with an active sourdough starter. Plan ahead: the rise is slow. Makes two loaves.
Ingredients
Hafrashat challah · 600 g flour in this batch
Customs differ. This is information, not a ruling: please ask your rabbi which custom you follow. Read the guide
Method
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Mix everything and knead until smooth and elastic.
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Bulk ferment at room temperature until risen by about 50 percent.
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Divide and braid, then proof on lined trays until puffy.
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Egg wash and bake at 175 C (350 F) until deep golden.
Notes
Timings depend on your starter and kitchen temperature. Look for the dough, not the clock.
Recipe credit: The challah bake kitchen
Ratings & reviews
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