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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