Stollen: For Everyone
Since everyone here has so much experience and expertise, they might possibly be willing to share their thoughts on stollen. Any and all thoughts appreciated.
- PR in his BBA listed a choice of soaking candied fruits of either a few hours or a few days. Which is best or necessary?
- And after the soaking how much juice does one squeeze out?
- He suggest using OJ; has anyone tried that?
- PR in his new whole grain book lists a whole wheat stollen and not the AP flour of his BBA. Which is best and why?
Stollen seems to offer lots of options and I have only made the PR whole wheat recipe from his recent book.
If you have tips, tricks, or words of wisdom on it I would love to hear. Thanks so much.