Why the weird dates? Click here to find out!
Sourdough challah: the Jewish holy grail?
Yes, folks… I did it! After weeks and weeks of “supplementing” the challah with a teaspoon of yeast, I spent a few days this week buffing up the starter and managed to create three delicious sourdough challahs – fully risen, perfectly cooked and beautifully-textured!
The problem is… you knew there was a catch, right? They’re not very sweet. And there’s a limit to how sweet they can become without either tasting weird or the sugar inhibiting the action of the yeast.
So I think next week, I’ll return to my basic tried-and-true Reliable Challah recipe – and then, perhaps, issue myself a new challenge. Who knows what it will be?