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Fwd: REC: sourdough challah

gypsy-just-gypsy <gypsy-witch@rocketmail.com>
Mon, 12 Feb 2001 13:20:52 -0800 (PST)
v101.n009.2
I asked on my Jewish cooking mailing list if anyone had a recipe for 
sourdough challah, and got this response. The poster has never made it 
herself, but found it in a cookbook she owns. Good luck, and please let us 
know if you try this and how it turns out!


*BB*

gypsy


SOURDOUGH CHALLAH

source: The Rika Breuer Teachers Seminary Cookbook

yield: ?

Starter:
1 c. spring water at 75 degrees
1 tsp. dry or moist yeast
1 c. white flour
1/2 c. whole wheat flour

Mix water and yeast and allow to sit for one minute. Add flour with ten 
strokes. Let sit 2 to 10 hours at room temperature or 12 to 15 hours in the 
refrigerator. (If done in the refrigerator allow two hours for the dough to 
return to room temperature, covered with plastic.)

Add:
5 c. spring water
1 tsp. dry or moist yeast
10 - 15 c. flour (can use a combination of white and whole wheat)
1 Tbsp. salt

Knead for 15 minutes. Let rise for 2 to 3 hours, covered with a damp towel. 
Push down and let rise for 30 minutes. Shape and let rise for 2 hours 
uncovered. Form and bake at 450 for 20 minutes and then at 400F for 20 minutes.


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