General Discussion 9

Ripening stollen????

CocoaNut | Dec 10, 2011 07:35 AM

I bought a stollen a couple of days ago from a highly regarded local German (organic) breadhaus - the owner/bakers are 1st generation German. It's in a normal, clear bread sleeve and I was told to let it set on a shelf, unrefrigerated, for a minimum of 1-1/2 weeks. That's perfect timing for Christmas, but I'm very worried about mold, even though I was assured it wouldn't happen. For point of whatever point to make, it contains almonds, marzipan, candied lemon & orange and rummed raisins. The top has a layer of white granulated sugar.

Does anyone have experience with non-refrigerated "ripening". Can anyone explain *why* it won't mold....... I'll have to see it to believe it. I have it in a drawer in a cooler part of the house. Hope I don't end up wasting $18.

(I was advised to enjoy it with a warmed mug of mulled Gluhwein in the evening, coffee in the morning. Can't wait!!)

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