13 Comments

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

Expand full comment
author

LISA im so sorry I didn't see this. YES absolutely you could mix up a stiff starter with your starter for the preferment!!!

Expand full comment

Thanks, this is great news!

Expand full comment

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.

Expand full comment
Nov 29, 2021Liked by Nicola Lamb

How frustrated will I get if I try to do this by hand....? Looks fab! x

Expand full comment
author

Hey Rebecca - since it's in two parts, it might not be so bad.. but you may need to put on soothing music!

Expand full comment
Nov 28, 2021Liked by Nicola Lamb

How long do you think this would last in an airtight container? X

Expand full comment
Nov 28, 2021Liked by Nicola Lamb

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!

Expand full comment
author

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.

Expand full comment
author

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

Expand full comment

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!

Expand full comment

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.

Expand full comment

When would you add the salt? I added it with the sugar but it didn’t say in recipe

Expand full comment