Hello - Could I use some of my sourdough starter in place of the preferment, because I want to make it today but I don't want to lose the flavour of the preferment. I Keep my starter quite stiff so I wouldn't be adding too much extra water, if that helps? Thank you
Hiya Toma, I think if wrapped properly it will last 1-2 weeks but it is very susceptible to drying out. The chocolate version on KP+ lasts much longer.
Hey Anna, if you wrap it really well, it should be good for weeks. But its so sensitive so you must wrap it properly! And you can always rewarm it/ toast the slices. xxx
I finally made this today (to distract me before my driving test this afternoon) and it is so delicious I’m making another to take to my in-laws for Christmas!
Nicola, is there supposed to be more sugar added in the second stage of the dough? The text of this post suggests that the sugar should total 40%, but 70 g of sugar is something like 26% of the flour weight. I made the kugelhopf as written yesterday but did wonder afterwards whether there was supposed to be more sugar in the dough. It was lovely but did seem more breakfast-y than dessert-y.
Hello - Could I use some of my sourdough starter in place of the preferment, because I want to make it today but I don't want to lose the flavour of the preferment. I Keep my starter quite stiff so I wouldn't be adding too much extra water, if that helps? Thank you
LISA im so sorry I didn't see this. YES absolutely you could mix up a stiff starter with your starter for the preferment!!!
Thanks, this is great news!
I was wondering the same. Feels like it should work fine as long as the water to flour ratio is similar. I reckon it's worth an experiment.
How frustrated will I get if I try to do this by hand....? Looks fab! x
Hey Rebecca - since it's in two parts, it might not be so bad.. but you may need to put on soothing music!
How long do you think this would last in an airtight container? X
I came here to ask the same question... Would I able to make this a week ahead and tightly wrap it?
Btw it looks amazing!
Hiya Toma, I think if wrapped properly it will last 1-2 weeks but it is very susceptible to drying out. The chocolate version on KP+ lasts much longer.
Hey Anna, if you wrap it really well, it should be good for weeks. But its so sensitive so you must wrap it properly! And you can always rewarm it/ toast the slices. xxx
I finally made this today (to distract me before my driving test this afternoon) and it is so delicious I’m making another to take to my in-laws for Christmas!
Nicola, is there supposed to be more sugar added in the second stage of the dough? The text of this post suggests that the sugar should total 40%, but 70 g of sugar is something like 26% of the flour weight. I made the kugelhopf as written yesterday but did wonder afterwards whether there was supposed to be more sugar in the dough. It was lovely but did seem more breakfast-y than dessert-y.
When would you add the salt? I added it with the sugar but it didn’t say in recipe