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.
There are only seven days left until the first advent. So we all have to start planning what we want to bake for Christmas. In the last years I published already a lot of different recipe here in the blog. To make it easier to find them I sorted them and summed them up hier:
At five o’clock the next morning, on my way to the bathroom, I quickly checked the Panettone in the kitchen. And turned the oven on. Ten hours were what they needed to reach the rim of the form. And who needs sleep?
This Month I published another recipe in the 
There are three recipes I bake each year for christmas: Vanillekipferl (with or 