Benito's blog

Wanting to recover from my last two disasters of babka bakes and applying what I learned from them.  We do truly learn more from our disasters than our successes (thanks Dan).  I decided to try to use some Matcha powder I recently purchased and make a babka with a much drier filling that would avoid the pitfalls of soggy crumb.  I am adapting the same recipe for sourdough babka by Maurizio of theperfectloaf.com.