challah made with commercial and wild yeast
After seeing Eli's  version of Maggie Glezer's sourdough challah from her book A Blessing of Bread, I really wanted to make challah. But this particular bread uses a firm starter. (Firm starter?! I don' know noth'n' 'bout makin' no firm starters, Mizz Scahlet!) I don't have A Blessing of Bread yet (I do have Glezer's wonderful book Artisan Baking though and it's one of my favourites). And my other cookbooks talk about how to make firm starters but, but, but... I need hand-holding with new techniques. ESPECIALLY where wild yeast is concerned.
So I did an internet search to see if anyone else had made Glezer's challah. And found yet another version of Glezer's challah  on Tatter's blog, "The Bread Chronicle". This one is made with a liquid levain. Ah, that's what I like to see!! I'm familiar with liquid levains. Not exactly an expert with them but at least I've used them frequently.
I had fun braiding challah.
I'm sure that it's incorrect to have that little bit of whole wheat flour but I really like to add just a little (using Carol Field's idea of adding wholewheat flour to our highly refined white flour to mimic stoneground flour). I think the tiny bit of whole wheat adds flavour as well, making the bread seem not quite so much like "white bread" that can be so flavour-free.
Our challah was wonderful! Wonderful and flavour-full. I loved the honey in it. And it was really fantastic for breakfast with hard boiled eggs and strong coffee with lots of cream.
- semi-wild challah recipe  based on the recipe for basic sourdough in Piano Piano Pieno by Susan McKenna Grant and a recipe for challah in Maggie Glezer’s cookbook A Blessing of Bread
And yes, Glezer's book A Blessing of Bread  is now on my "wish list". I think I neeeeed to have it.