Artfully braided with six strands, these sourdough challahs are wholesome and dairy free. Made with all natural ingredients and organic flour, the very subtly sweetened enriched dough is fully and slowly fermented for over 36 hours. They are all hand crafted and a true labour of love. With an airy crumb, pillowy soft texture, a deep golden, egg washed crust and a wonderful flavour profile, these sourdough challahs have become very popular in my neck of the woods.
Purple sweet potatoes are a good source of beta-carotene and anthocyanin pigments, containing about 3 times more anthocyanins than the average blueberry!, Mashed and gently folded into the dough, they impart a slight floral note and give the loaf a super soft crumb. Due to the seasonal availability of purple sweet potatoes, this challah is only made at certain times of the year.
