Before I decided to bake a nut cake for a spontaneous family meeting last saturday I planned to bake poppy seed pastry later the same day. I already mixed my sweet starter for the dough. But seeing my sisters family and my parents were more important and so I placed the well risen starter in the fridge instead.
The next morning I checked the starter and it smelled and tasted terrific with a complex but mild flavour. And so I decided that I would use it as I would use a Pâte Fermentée. It added a good flavour to the dough, and together with some yeast it helps to give the dough a good oven spring. And with a soft poppy seed filling and some applesauce and crunchy streusel it is a delicious Sunday afternoon treat.