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
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
How frustrated will I get if I try to do this by hand....? Looks fab! x
How long do you think this would last in an airtight container? X
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