Challah wasn’t always made with fresh or dry yeast. It started with a sourdough starter, like all great breads. This is pure manna, just as you expect challah to be. Add some honey and raisins and keep it in mind for your New Year’s Challah. This bread uses both a starter and yeast for its amazing, feathery texture. You can reduce the yeast, as you get more confident in its rise. But you do not want too long a rise, as this bread also contains fresh eggs. You can also do this bread on Thursday, refrigerate it and let it rise from noon until 3 pm and then bake it for Friday. Whenever you make it, this is just superlative challah.


If you are already a yearly subscriber, click here to sign in.

Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.

If you want to purchase this one recipe Friday Night Sourdough Starter Challah, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997