I'm thinking of making Christmas Stollen this year with a sourdough pre-ferment instead of a yeasted one. The reason being that, with the expert and generous advice on this wonderful site, I now seem to be able to consistently bake an airy, nutty tasting, golden crusted sourdough loaf, and I'm curious to see if this new skill might be applied to a traditional stollen. Will it add to the flavour and keeping qualities? Will it make it too sour? How much starter do I use to replace the yeast?
Apologies for so many questions but I'm nervous because, if I get it wrong it's going to be a whole other year before I can have another crack, so I'd really appreciate it if anybody has any recipes, methods or experience to share that might guide me.
Many thanks.
search box and start reading:-) SD stollen is the only way to go.
Thanks Dabrownman, that's a really usefull link, a whole "Christmas stocking" full of advice.