THE DOUGH – ▢1 package 2 1/4 teaspoons active dry yeast (I used Red Star Yeast Platinum for this recipe) – ▢1 cup warm water no more than 110°F [43°C] – ▢1 teaspoon sugar – ▢4 ½to 5 cups bread flour or 5 ½ to 6 cups bleached all-purpose flour (depending on brand of flour, you may need less or more) – ▢2 teaspoons sea salt – ▢⅓ cup sugar – ▢3 eggs – ▢¼ cup peanut corn, or canola oil – ▢1 cup sourdough discard unfed sourdough starter FOR THE EGG WASH – ▢1 egg – ▢1 tsp sugar
Cook time: 35 min
sourdough tips and notes: When I make my sourdough discard recipes, I remove the jar from the refrigerator. I stir the starter together and take out 1 cup. I usually use 1/4-1 cup of the starter in my baking. For this recipe, I used a cup.
Why is my sourdough challah not rising? If your sourdough challah is not rising properly, it could be because the yeast wasn't activated correctly. Make sure to use warm water (no more than 110°F) and activate the yeast with sugar before adding the other ingredients.
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