Recipe of Award-winning Vegan Sourdough Challah

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Before you jump to Vegan Sourdough Challah recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

The kitchen on its own provides you with many small means by which energy and money can be saved. Green living is not really that hard. A lot of it really is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to vegan sourdough challah recipe. You can have vegan sourdough challah using 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Vegan Sourdough Challah:

1. Provide 500 g of flour.
2. Use 250 ml of water.
3. Use 25 g of sourdough starter.
4. Use 5 g of salt (roughly 1tsp).
5. You need 50 g of sunflower/coconut/canola oil.
6. Use 50 g of agave syrup (or honey).
7. Prepare 80 g of aquafaba/chickpea water.

Instructions to make Vegan Sourdough Challah:

1. The night before, start the dough. Dissolve starter in water then add flour. Knead a bit. Add salt. The dough will be quite dry. (It's going to get wetter tomorrow when you add the other ingredients). Rub dough with oil, wrap in clingfilm and leave overnight at room temperature..
2. In the morning, add the chickpea juice, the honey and the oil. If this makes the dough too wet, add a bit more flour. You are aiming for the dough to be *slightly* wet/sticky. Cover with the clingfilm and leave to prove for 4 hours (but do a round of folds every hour).
3. Cut the dough into 6 equal portions (or 5, 4, 3 etc). You'll probably want to use scales to weigh make sure the portions are the same weight. Form each portion into a ball, cover and leave to rest for 20mins..
4. Roll each of the balls into a sausage shape. Braid the sausages together. Me describing the process here will not help you - search for challah braiding videos on YouTube. Put the braided loaf on a baking tray and cover with clingfilm. Prove for 3 hours at room temperature or until it has doubled in size..
5. Heat oven to 180C with a tray of water in the bottom. Brush outside of challah with chickpea water. Sprinkle with seeds if desired. Bake for 45 mins (my dough weighed 1030g)..

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