Thank you for this very useful blog post. Every year I make a stollen from a Holiday 2007 KAF Baking Sheet recipe. It calls for making a sponge which sits for 2 hours, then an overnight rest in the refrigerator for the final dough. 'Though this recipe calls for regular Instant Yeast, would there be an advantage to using the SAF Gold Yeast in such a rich bread? Or do the sponge and refrigeration periods make it unnecessary? Thanks in advance for your reply and Season's Greetings!

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