Challah 101

How to make any recipe “your” recipe

Many fails, but most tasted good (photo by Paul Greenberg)

Bread formulas like religious strictures are often presented as if they are inviolable wisdoms upon which you must not improvise. This, it turns out, is profoundly untrue.

As a freelance writer I often have more time than money. And so bread baking has become an integral part of my job description as dad and partner. My standard loaf, a 100% whole wheat sourdough ends up costing about 80 cents. Cooking time and effort is far exceeded by its rewards. My son, now age 14, thinks store-bought bread “tastes kind of weird.”

New York Times bestselling author of Four Fish as well as The Climate Diet: Fifty Simple Ways to Trim Your Carbon Footprint

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