Recipe: Sourdough Choreg (Armenian Easter Bread)
Using the sweet stiff levain
As I mentioned in my sweet stiff levain email, here’s my new recipe for sourdough choreg—the same one I taught in last week’s Maine Grain Alliance workshop—just in time for Easter. It includes instructions for making it with both refined flours and with high-extraction flour, and, if you leave out the nigella and mahleb, it makes a very nice sourdough brioche.
It’s subscriber-only, so please sign up if you want in on it. For everyone else, there’s always the yeasted version, a new version of which you can find over on Curio Spice’s blog.
Speaking of which: Curio Spice is a Cambridge, MA-based shop that specializes in directly sourced, sustainably produced, and high quality spices from around the world, and they just happen to be my preferred source for the mahlab and nigella that choreg requires. I’ve just started developing recipes for Curio, and one of the perks of our new collaboration is that I can hook you up with a 10% discount on orders through the end of April, using the code WORDLOAF.