Looking for a delicious sourdough starter recipe? Give this sourdough challah a try!
Are you surprised I’ve made another recipe using my sourdough starter? Ever since I did a deep dive into the Sourdough Cinnamon Rolls, I’ve been wanting to try a sweet bread. Sourdough challah seemed liked a good choice, but I wasn’t sure where to start, so it sort of drifted to the back of my mind.
Like I mentioned in previous posts, I began a sourdough starter in March and have been using it as my source of yeast, since finding any in stores is not possible and the price gouging at online retailers is insane. So, all my baking has been done using a sourdough base and I’m fine with that!
Honestly, baking with sourdough starter has been such a learning curve for me and it’s one I’ve really enjoyed. Alright, so let’s get down to the challah making!
I used the sourdough challah recipe from Jenni at The Gingered Whisk, but I did make two modifications.
For starters, I don’t have bread flour, so I used all-purpose, and I used agave instead of honey, because it’s what I had. This might have contributed to why my challah didn’t rise exactly like Jenni’s did, but the result was still very tasty.
Second, I divided my egg wash into two parts. After the first 20 minutes when she recommends rotating the bread for even baking, I did a second egg wash.
Another thing I want to point out about making sourdough challah is that the process is not for the faint of heart and does require a good bit of time. For example, you cannot decide today that you want this challah and then have it by tonight. You’ll need about a day from start to finish to complete this delicious bread recipe. It’s worth it, but know that ahead of time!
I wanted to try all the braiding techniques that I mentioned above, so I did the 6-strand braid, the crown (did not turn out as pretty as hers), the two-strand braid and the knot. I would say that the 6-strand braid and 2-strand braid turned out the prettiest!