I made babka a month or two ago using a combo of instant yeast, sourdough starter, and yeast water. This time around I decided to follow an actual recipe! This is 100% sourdough babka using the recipe for the dough from Artisan Bryan. I didn't use his fillings and instead did two babkas using a baklava-type filling (walnut, pistachio, almond and rose water) from Smitten Kitchen and one using a chocolate and nut filling. The Artisan Bryan recipe also calls for all bread flour, but I did 8% whole wheat and 15% spelt. The babka is definitely more flavorful than your average, but I am not sure how I feel about the tang. I might use YW next time.