I can't believe that I have ALL the ingredients to make this. Three questions: 1. Should I use the Gold yeast in the starter? 2. Can I substitute nuts for most of the dried fruit? (My family isn't that fond of dried fruit but will tolerate it in small amounts.) 3. Do you have any tips for spreading out the work or freezing? (For example, could you freeze the decorated bread before baking or after baking?) Thanks for all your hard work. You keep me inspired to bake! 1) You can use Gold in the starter, but it's not necessary, since there's no sugar. 2) Substitute nuts, or just leave out the fruit without substituting. 3) You could freeze the dough for no more than 4 weeks; then thaw, shape, rise,glaze, and bake. Or you could freeze the shaped, unrisen, unglazed dough (again, no more than 4 weeks), then thaw, raise, glaze, and bake. Or you could freeze the finished bread, thawing and then reheating for 10 to 15 minutes, covered with foil, in a 350°F oven. Enjoy! PJH

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