Last year I saw a Christstollen with Sourdough which “Ofenkante” published on his blog. This stirred my brain and I started to think about Stollen made with sweet starter. But as I was already done with Stollen baking at this time point, I stored the idea in the back of my mind. After one year of thinking about it I decided to bake directly two stollen for this Christmas: a traditional and a experimental one.
In the experimental stollen with sweet starter I kept the same ratio of ingredients then in my traditional one (never change a winning team) but build the the sweet starter over several steps to get a enough strength for rising. It is always amazing to see how strong the sweet starter gets when fed three times in a row! But as the feeding is time consuming, this recipe needs a day until it is done.
After four weeks of ripening I brought the stollen from the cold attic back to the warm kitchen and sliced it. The crumb was perfect, firm but moist and the different flavours had fused to a harmonic consonance. Compared to the traditional stollen there are subtle differences in flavour nuances, but it is hard to pin them down. After all, both of them taste terrific and I can not name a favourite.