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Love a stollen, but haven't made one in years. Might have to give that a go.
In other news, my freezing kitchen has meant cold ferments and proofs, but it seems to have worked out ok:
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Thrustvector
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I’ve had great success in the past with Dan Lepard’s Stollen recipe.
aglet
Stollen (Stollens?) Either way they're fuckin huge.