Sourdough Challah

Challah was an important starting point on the journey that led to Margot. When I first began to make it, I wanted better challah than I could buy – made with organic eggs and flour. I started making challah with fresh yeast and experimented until I’d developed a sourdough loaf. Many versions were delicious but lost their shape and barely rose, the difficulty coming with trying to get an enriched dough containing oil to hold a beautiful braid.

The breakthrough came