Sourdough Stollen Recipe | How to make Stollen | Foodgeek Baking

Why is stollen so expensive? Its history goes back to a real 15th-century dispute with the Pope: since butter was banned during Advent fasting, German bakers used oil instead, until the prince-elector petitioned Rome for an exception. It took 40 years and five popes before Innocent VIII finally granted the so-called Butter Letter in 1490, and even then it cost a fee for anyone outside the ruling family. This sourdough version uses a sweet levain at its peak (to keep the sourness in check), rum-soaked dried fruit, a roll of marzipan through the center, and real citrus zest instead of the usual candied peel. This video answers: how do you make sourdough stollen? Free sourdough cheat sheet (timing & troubleshooting) + my newsletter: https://fdgk.net/newsletter?utm_sourc... Buy Foodgeek Merch: https://fdgk.net/buy-merch Ko-fi (foodgeek.io without ads from $1 a month): https://fdgk.net/kofi Discord: https://fdgk.net/discord The recipe: https://fdgk.net/sourdough-stollen-re... Adlinks! In this video: Marzipan: https://fdgk.net/buy-marzipan Essential Sourdough Baking Tools: Baking Vessels: Brovn (glass dome): https://fdgk.net/buy-brovn Cast Iron Combo Cooker: https://fdgk.net/buy-combo-cooker Pyrex (or equivalent) glass dish: https://fdgk.net/buy-glass-dish Enameled Roaster: http://fdgk.net/buy-enameled-roaster Challenger Bread Pan: https://fdgk.net/buy-challenger-bread... Lames/blades/scoring: Walnut Lame: https://fdgk.net/buy-walnut-lame Buy razor blades: https://fdgk.net/buy-razor-blades Buy cake turntable: https://fdgk.net/buy-cake-turntable Starter: Jars for your starter: https://fdgk.net/buy-weck-jars Small spatula for starter: https://fdgk.net/buy-small-spatula Banneton/proofing baskets: Round Proofing Baskets: https://fdgk.net/buy-proofing-baskets Oval Proofing Baskets: https://fdgk.net/buy-oval-proofing-ba... Bowls: Rosti Bowl (used in video): https://fdgk.net/buy-magrethe-bowls Bread Knife: Awesome Bread Knife (used in video): https://fdgk.net/buy-kasumi-bread-knife Good Bread Knife: https://fdgk.net/buy-victorinox-bread... Gloves: Heat resistant gloves: https://fdgk.net/buy-heat-resistant-g... Baking pans: Pullman Loaf Pan (small): https://fdgk.net/buy-small-pullman-lo... Loaf Pan (medium): https://fdgk.net/buy-medium-loaf-pan Miscellaneous: Lodge Cast Iron Skillet: https://fdgk.net/buy-cast-iron-skillet Mockmill Grain Mill: https://fdgk.net/buy-mockmill Bench Scraper: https://fdgk.net/buy-bench-scraper Baking Steel: https://fdgk.net/buy-baking-steel Flour shaker: https://fdgk.net/buy-flour-shaker Spray Bottle: https://fdgk.net/buy-spray-bottle Pizza Peel: https://fdgk.net/buy-peel Brød & Taylor Proofer: https://fdgk.net/buy-brod-and-taylor-... Silicone Spatula: https://fdgk.net/buy-silicone-spatula Stand Mixer: https://fdgk.net/buy-stand-mixer Wire Rack: https://fdgk.net/buy-wire-rack Precision Scale: https://fdgk.net/buy-precision-scale My Amazon store fronts: US: https://fdgk.net/amazon_us UK: https://fdgk.net/amazon_uk Follow me on: Instagram: https://fdgk.net/instagram Facebook: https://fdgk.net/facebook Reddit: https://fdgk.net/reddit Music: Epidemic Sound: https://fdgk.net/epidemicsound Guitars in the back: Custom Fender Batman Stratocaster Dobro Hound Dog M-14 Alhambra Maestro 400 Custom Heavy Relic Woody Telecaster 00:00 Teaser 00:10 Introduction 00:25 About stollen 00:41 About stollen's history 01:33 About the modern recipe and channel intro 01:59 About the dough formula 02:12 About the levain 02:23 About inoculation, dried fruit, and citrus zest 02:43 Support the channel note 02:53 Recipe start: making the levain 04:05 Kneading and growing the levain 04:16 Soaking the dried fruit 04:50 Next morning: starting the dough and adding the starter 05:18 Measuring dry ingredients 05:50 Kneading the dough 07:04 Resting, then kneading in the butter 08:06 Resting and prepping the filling 08:26 Rolling out and adding the filling 09:34 Repeating the lamination and bulk rise 09:51 Dividing and rolling the marzipan 10:08 Shaping the loaves 10:35 Adding the marzipan and sealing 11:12 Second proof 11:25 Preheating and baking tips 11:45 Baking, covered partway to prevent over-browning 12:03 Cooling and brushing with butter 12:37 Cooling completely 12:47 Cutting open and b-roll 13:38 Findings 13:48 Wrap-up