I refreshed my lievito madre for a shot at a perfect panettone, one that levitates higher than the last effort. I also used Pivetti flour from Italy, a 14-percent strength Ambra flour made specifically for panettone and Viennoiserie. The whole process felt perfect and the flour did the job!
Jean Michel Gammarielo
When we launched Stir the Pots in 2005, co-founder Jeremy Shapiro wanted Chef Jean Michel Gammarielo as one of our...
0 Comments