Mincemeat Kuchen

I used my usual sour dough starter, but added whey instead of water to make the dough. Also, I added more butter, nutmeg, a bit of sugar, all (unbleached) white flour, vanilla and lemon. Essentially, I just altered Nigella Lawson's kuchen to be a long-rise sourdough and lacto-fermented as well. I let it rise overnight at room temperature, instead of retarding in the refrigerator, as I would with commerical yeast. This morning, I started preparations to make it an apple chutney kuchen. At the last minute, I decided to make mincemeat kuchen instead of apple kuchen. The mincemeat is from before I started lacto-fermenting condiments this spring, but it is home made. Since it's not that different from the chutney, or indeed, Nigella's recipe for apple kuchen (just more spices and fat,) I'm optimistic. If it doesn't work so well, I'll try my apple chutney for kuchen next.