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!
Feel free to follow us on social media for the latest news and more inspiration.
When we launched Stir the Pots in 2005, co-founder Jeremy Shapiro wanted Chef Jean Michel Gammarielo as one of our...
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...
0 Comments