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Sourdough Challah
Sourdough Challah

Before you jump to Sourdough Challah recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active participation. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going a lot more green.

While it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all perform, without difficulty. It’s about being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to sourdough challah recipe. To cook sourdough challah you only need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Sourdough Challah:
  1. Use For the starter:
  2. Provide 2 tablespoons (35 grams/1.2 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier
  3. Get 1/3 cup (80 grams/2.8 ounces) warm water
  4. Get About 1 cup (135 grams/4.8 ounces) bread flour
  5. Prepare For final dough:
  6. Get 1/4 cup (60 grams/2 ounces) warm water
  7. Take 3 large eggs, plus 1 for glazing
  8. You need 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. Provide 1/4 cup (55 grams/1.9 ounces) vegetable oil
  10. You need 3 tablespoons (65 grams/2.3 ounces) mild honey or a scant 1/3 cup (60 grams/2.1 ounces) granulated sugar
  11. Take About 3 cups (400 grams/14 ounces) bread flour
  12. Take Fully fermented sourdough starter
Instructions to make Sourdough Challah:
  1. In the Morning: mixing the sourdough starter: Knead starter into water until it is partially dissolved, then stir in the flour. Knead until it is smooth. Let the starter ferment until it has tripled in volume and is just starting to deflate. (It took me 3hr in room temperature at 30oC - 4 times its volume). If it is winter, you should do it in the evening and it takes more time to rise.
  2. In a large bowl, add the oil first, then use the same cup for measuring the honey — the oil will coat the cup and let the honey just slip right outor sugar until the salt has dissolved and the mixture is fairly well combined. With your hands or a wooden spoon, mix in the bread flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface, add the starter, and knead until the dough is smooth, no more than 10 minutes. The dough should feel smooth and very firm..
  3. If it is winter, soak your mixing bowl in hot water now to clean and warm it for fermenting the dough. Place the dough in it and cover with plastic wrap. Let the dough ferment for about 2 hours. It took me 2.5h in 28oC.
  4. Line a big large baking tray. I made one big loaf. You can make 2 as desired. Divide the dough into 6 rolls. (170g for each).
  5. Braid or shape them as desired, position them on the prepared sheet(s), and cover them well with plastic wrap. Let proof until tripled in size, about 5 hours. (It took me 2.5 hr in 28oC). When the loaf has not push back Testing the dough by gently pressed with your finger, it will have not push back but remain indented. Brush it with the egg glaze mixed with a table spoon of fresh milk. Sprinkle nuts for your choice (I use Chia seeds).
  6. Preheat the oven to 180oC. Bake 40-45 minutes until golden brown. After the first 20 minutes of baking, switch the loaf from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil.
  7. Remove it from the oven, and let cool on a rack.

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