I’m keep my little sweet starter which I created for baking pandoro in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30°C for 3-4 hours, until its volume doubles. This keeps the starter very active, but slowly the acidity is coming back. And so I decided today to refresh him by feeding him three times every three hours (similar as described here), which removes the tangy taste.
But that left me with some very active sweet starter which I didn’t want to throw away. And so I mixed it with some flour, milk, eggyolk, butter and sugar to bake “Germknödel” . I needed some patient, because the dough took its time to rise, so I would advice to use 5g fresh yeast to speed up the process if you are a little bit in hurry! I steamed most of them, but cooked some in water as well. Both worked fine, but like always I prefer the steamed version!
The Germknödel have very good flavour with some complex notes due to the starter but without any acidic tones! A delicious dessert or (that what we do) great treat on a lazy saturday afternoon!