Sourdough Challah by 12 BasketsDonald Yuen
We devoured three-quarters of this loaf in one sitting—it was that good. Then, in the rush of heading interstate, I inadvertently left the rest in my bread tin at room temperature for 2.5 to 3 weeks. I assumed it would be a write-off by the time I returned.
To my amazement, while a commercially bought sourdough had gone green and mouldy, the 12 Baskets sourdough challah remained fresh. No mould, no off smell—just bounce, structure, and integrity. I toasted the remaining slices, and they still delivered a beautiful flavour and texture, giving me one more satisfying meal.
The naturally fermented preservation is truly remarkable. This bread is a testament to clean, mindful baking—robust enough to last, yet fresh and nourishing. A rare find that genuinely impressed me.