In a bowl add 30g (100%) starter, 30g water and 60g bread flour and mix until combined. This is a stiff starter, so it will take some work to get all the flour mixed in. Do not add extra water. You might need to do a little kneading to get it to all mix in. Set aside for 4-5 hours or until it doubles, continue to feed 2-3 times.

After 3 rd. refreshing, mix in 50g stiff starter + 50 g water and 100g flour and cover the bowl with a lid or plastic wrap and allow to sit on again 4-5 hours or until it doubles. You can leave it overnight in the counter if you want.

In the morning in a kitchen aid mixing bowl add stiff starter and water and with paddle attachment try to mix in very well.

To this add, eggs, salt, olive oil and honey. Whisk until everything is combined.

Then add bread flour and with dough attachment mix the bread flour in all at once.

When the mixture is a shaggy ball, scrape it out onto your work surface.

The dough will be firm and should be easy to work with even if a little bit sticky. If the dough is too firm to knead easily, add a tablespoon or two of water to it. If the dough is too wet, add a tablespoon or two of flour.

Place the dough in a clean oiled bowl and cover with plastic wrap.

Allow the dough to ferment at room temperature for 3 hours. It will probably not rise much, if at all.

During which you can keep it refrigerator for overnight if you want. Otherwise continue the following

Line a baking sheet with parchment paper.

Divide the dough into 6 equal pieces. You need three pieces for each braid.

Roll each ball into a long thin strip the same length as your baking sheet, working from the middle, out. If the dough is too elastic and keeps shrinking on you, cover the strips with a cloth and walk away for 10 minutes while the dough rests.

Place the strips on the baking sheet and bring the top points together. Pinch the three strands together.

Starting with the strand on the right, pass it over the next strand, under the third strand, on the left.

Repeat with the strand that is now on the right, passing it over, under, and over the other strands.

Continue braiding until you reach the end the strips.

Place it in the prepared baking sheet with parchment paper with two end joining other braids giving them the shape of heart. Set aside for proofing.

While the sourdough challah dough is proofing make the decorations.

In a medium bowl, place the flour, corn starch, powdered sugar and shortening.

Gradually add the water.

Knead the dough for about 5 minutes, to make it nice and pliable.

Place the dough in a plastic bag, to keep it from drying out.

Divide the dough into thin circles and cut out various designs using cookie cutters. Check the video for how to make designs,

Place it in a lightly greased plate so that it will not dry out.

Cover the baking sheet with plastic wrap and allow the loaf to proof until tripled in size, about 5 hours. Depending upon the humidity of your house, it is cooler it can take longer, and if it is warmer it could take less time. So, check the dough when it fully proofed if you make dent gently with your knuckle and the dough springs back.

Brush them with egg white and arrange the decorations depending upon your choice.

Preheat your oven to 350 F for at least 15-20 minutes before baking.

Brush the egg glaze over the loaf.

Bake for 35 to 40 minutes, or until well browned. After the first 20 minutes of baking, rotate the baking sheet in the oven to promote even browning. If the bread is browning too fast, tent it with foil.

Remove the bread from the baking sheet and cool completely on a wire rack. You can slice the bread only after complete cooling.