{"id":12863,"date":"2015-11-29T06:02:00","date_gmt":"2015-11-29T05:02:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12863"},"modified":"2020-03-18T21:19:15","modified_gmt":"2020-03-18T20:19:15","slug":"christstollen-mit-sem-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/christstollen-mit-sem-starter\/","title":{"rendered":"Christstollen with sweet Starter"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Christstollen mit s\u00fc\u00dfem Starter (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Christstollen-mit-sem-Starter-2.jpg\" alt=\"Christstollen mit s\u00fc\u00dfem Starter (2)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>Last year I saw a <a href=\"https:\/\/ofenkante.wordpress.com\/2014\/11\/27\/experiment-christstollen-mit-jungem-sauerteig\/\">Christstollen with Sourdough<\/a> which \u201cOfenkante\u201d published on his blog. This stirred my brain and I started to think about Stollen made with <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a>. 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 <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/12\/christstollen\/\">traditional <\/a>and a experimental one.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Christstollen with sweet Starter<\/u><\/h1>\n<p>yields 2 Stollen of 800g<\/p>\n<p>Soaker<\/p>\n<ul>\n<li>300g raisin<\/li>\n<li>100g almonds, chopped<\/li>\n<li>30g rum<\/li>\n<li>hot water<\/li>\n<\/ul>\n<p>Water roux<\/p>\n<ul>\n<li>30 g flour Type 550<\/li>\n<li>150g milk<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a> 1<\/p>\n<ul>\n<li>50g sweet Starter (refreshed the day before)<\/li>\n<li>50g flour Type 550<\/li>\n<li>25g Milk<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a> 2<\/p>\n<ul>\n<li>Sweet Starter 1<\/li>\n<li>125g flour Type 550<\/li>\n<li>60g Milk<\/li>\n<\/ul>\n<p>Dough 1<\/p>\n<ul>\n<li>Water roux<\/li>\n<li>Sweet Starter 2<\/li>\n<li>300g flour Type 550<\/li>\n<li>50g Butter<\/li>\n<li>25g sugar<\/li>\n<\/ul>\n<p>Dough 2<\/p>\n<ul>\n<li>Dough 1<\/li>\n<li>5g salt<\/li>\n<li>0,5g of mace, cardamom, cinnamon<\/li>\n<li>seeds of a half vanilla been<\/li>\n<li>50g sugar<\/li>\n<li>200g butter<\/li>\n<li>50g candid orange peel<\/li>\n<li>50g candid lemon peel<\/li>\n<li>140g marzipan<\/li>\n<\/ul>\n<p>Glazing<\/p>\n<ul>\n<li>50g butter, melted<\/li>\n<li>100g sugar<\/li>\n<li>100g powdered sugar<\/li>\n<\/ul>\n<p>The evening before: Mix almonds, raisins and rum in a bowl, then add boiling water until the fruit mixture is covered with water.<\/p>\n<p>Sweet Starter 1: Mix all ingredients to form a homogenous dough. Ferment for 2-3 hours at 30\u00b0C.<\/p>\n<p>Sweet Starter 2: Mix first dough with the other ingredients for the third dough and ferment it for 2-3 hours at 30\u00b0C.<\/p>\n<p>Dough 1: Mix all ingredients to form a homogenous dough. Ferment for 2 hours at 30\u00b0C.<\/p>\n<p>Dough 2: Cream butter with sugar and spices. Add the butter in small portions to the dough 1. Knead until\u00a0 a homogenous dough forms, but be carful, the dough temperature should not become higher then 22\u00b0C.<\/p>\n<p>Rest for 60 min in the fridge. In the meantime drain raisins in the meantime and chop the lemon and orange peels finely.<\/p>\n<p>Knead the fruits in the dough. Knead just as long as you need to incorporate the fruits.<\/p>\n<p>Heat the oven to 200\u00b0C.<\/p>\n<p>Divide the dough and rest it shortly.<\/p>\n<p>Half the marzipan and roll it to two 30 cm strands.<\/p>\n<p>Form the dough into an oval loaf and flatten the middle with a rolling pin. Lay the marzipan in the middle and fold the dough over it.<\/p>\n<p>Proof for 30 min.<\/p>\n<p>Bake for 40 min.<\/p>\n<p>Glaze with melted butter and sprinkle thickly with sugar. Let it cool overnight, then cover thickly with powdered sugar and wrap in aluminium foil. Store it at a cool place for at least one week (better two or more).<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last year I saw a Christstollen with Sourdough which \u201cOfenkante\u201d 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[33,32],"tags":[245,400,281,200,390,102,399,171,242,328,364,380],"class_list":["post-12863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weihnachtsplatzchen","category-von-hand-geknetet","tag-mandeln","tag-zitronat","tag-orangeat","tag-kardamon","tag-weihnachten","tag-christstollen","tag-zimt","tag-hand-geknetet","tag-macis","tag-rosinen","tag-sweet-starter","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=12863"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12863\/revisions"}],"predecessor-version":[{"id":20828,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12863\/revisions\/20828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20829"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}