Bake delicious sourdough bread with our simple recipe and troubleshooting tips!

Sourdough Breads, Challah, and Boule

Sourdough breads have been around for centuries and are still popular today. They are made with a sourdough starter, which is a mixture of flour and water that has been fermented with wild yeast. This fermentation process gives the dough its distinctive flavor and texture. Sourdough breads are known for their unique flavor, chewy texture, and long shelf life.

Challah is a traditional Jewish bread that is often served on special occasions such as Shabbat or holidays. It is made with an egg-enriched dough that is braided before baking to give it its characteristic shape. Challah has a slightly sweet taste and a soft, fluffy texture.

It is usually served with a dip or spread, such as honey or jam.

Boule is a round loaf of bread made from white flour, water, and yeast. It has a dense, chewy texture and an earthy flavor. Boule can be eaten on its own or used for sandwiches. It is often served alongside other dishes such as stews, salads, and soups. Boule can also be used to make bread crumbs or used as a topping for savoury dishes.

Boule is a French-style round loaf of bread that can be made with either white or whole wheat flour. It has a crisp crust and an airy crumb inside. The dough is shaped into a round ball before baking to give it its signature shape.

Making sourdough breads at home can be intimidating but it doesn’t have to be! With the right ingredients and some patience, you can make delicious homemade sourdough breads like challah and boule in your own kitchen.

Sourdough Starter and wild yeast:

Sourdough breads are made with a sourdough starter or “mother” which is a mixture of flour and water that has been fermented with wild yeast. This helps to give the dough its distinctive flavor and texture. Sourdough starters can be made from scratch with simple ingredients such as flour, water, and sugar. Alternately, you can also buy pre-made sourdough starters in most natural food stores.

Recipe with starter:


– 1 ½ cups warm water

– 2 teaspoons sugar

– 2 tablespoons sourdough starter

– 3 cups all-purpose flour

– ¼ cup vegetable oil

– 1 teaspoon salt


1. In a large bowl, dissolve the sugar in the warm water. Add the sourdough starter and stir until it is dissolved.

2. Add in the flour and mix until it forms a dough. If it’s too dry, add more water; if it’s too sticky, add more flour as needed. Knead for 5 minutes or until smooth and elastic.

3. Grease a bowl with vegetable oil and add the dough. Turn it to coat in the oil and cover with a damp cloth. Let rise for 1-2 hours, or until doubled in size.

4. Preheat the oven to 350ºF (175ºC). Punch down the dough and knead it for a few minutes. Shape into a round loaf and transfer to a lightly greased baking sheet or loaf pan. Let rise for another 45 minutes, or until doubled in size.

5. Bake for 30-35 minutes, or until golden brown and hollow when tapped on the bottom. Let cool before slicing.


Shaping is an important part of making sourdough breads and can affect the texture, flavor, and appearance. Boule is usually shaped into a round ball, while challah is braided into its traditional shape. It’s important to let the dough rise before shaping it so that it will hold its shape better. When shaping, be gentle and don’t overwork the dough; otherwise, it can become dense and tough. With some practice, you can produce beautiful loaves of bread like a professional baker!


Once your sourdough starter is ready to use, it’s time to mix up the dough for your desired bread type such as challah or boule. After mixing, kneading, and shaping the dough, place it in a greased loaf pan and let it rise until doubled in size before baking. Be sure to keep an eye on the temperature of your oven as this will affect how quickly your bread bakes!


Once your sourdough breads are done baking, enjoy them warm with butter or as part of your favorite meal. Sourdough breads are also great for sandwiches or toast. If you have leftover bread, store it in an airtight container at room temperature for up to a week or wrap it tightly and freeze it for up to a month. Sourdough breads are best enjoyed fresh, but with some careful storage you can still enjoy them for 2-3 days.

You can also Slice and enjoy it as-is or serve it with a dip such as honey or jam. Sourdough breads like challah and boule are delicious on their own but can also be used for sandwiches, toast, croutons, and more!


If your bread didn’t turn out as desired, here are some common issues and solutions.

– If the bread is dense, you may have used too much flour during the kneading process.

– If the bread has large air pockets, you might have used too much yeast or not let it rise enough before baking.

– If the bread is gummy or sticky, you may have added too much liquid during the mixing process.

Try adjusting these factors next time and you should be able to achieve the perfect sourdough bread. Happy baking!

No matter how you enjoy your homemade sourdough breads – they are sure to become a staple in your kitchen! Enjoy!

Elise’s recipe for sourdough challah is easy to follow and yields an incredibly flavorful loaf with a pillowy soft crumb and golden brown crust.

For an even easier recipe try Ally You Knead Is Bread’s version which only requires four ingredients!

If you’re looking for something more adventurous then try Living Bread Baker’s fluffiest sourdough challah or Comfort Du Jour’s pumpkin challah – both recipes will impress everyone around the table!

Finally, if you want to take your baking skills up another level then check out The Perfect Loaf’s best sourdough recipe or Farmhouse on Boone’s easy sourdough challah recipe – you won’t regret it!

No matter what type of sourdough bread you decide to make at home, one thing is certain: it will always be delicious! So why not give it a try? You won’t regret it!

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