I made babka a month or two ago using a combo of instant yeast, sourdough starter, and yeast water. This time around I decided to follow an actual recipe! This is 100% sourdough babka using the recipe for the dough from Artisan Bryan. I didn't use his fillings and instead did two babkas using a baklava-type filling (walnut, pistachio, almond and rose water) from Smitten Kitchen and one using a chocolate and nut filling. The Artisan Bryan recipe also calls for all bread flour, but I did 8% whole wheat and 15% spelt. The babka is definitely more flavorful than your average, but I am not sure how I feel about the tang. I might use YW next time.
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Yeast water sounds like a great option for the naturally levained bread. It worked very well with Hamelman’s Raisin YW. Not sour at all.
These babkas look delicious and decadent Ilene. Another bread on my list to bake eventually.
Benny
Decadent is right. I'm adding these to my Thanksgiving stockpile in the freezer, but I'm running out of room!