As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here's a tip that's easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your starter. It's a...
The holidays led to spending a lot of time with lievito madre, the wonderful sourdough foundation of baking panettone. Refreshed and bathed to cleanse residual acidity, it demands three-hour feeds that are cycled in-between for double mixes. It comes with the need to...
Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first...
After my last post on panettone, I worried about future efforts. Inspired by a New York City visit of Linda Nicholson I made another batch. Hooray!
It's been a busy holiday season. That led to foregoing attention to my usual holiday panettone-making. When I finally got the time to tackle this favorite ritual, I ended up with multiple failures, all due to mistakes on timing and fermentation. Finally, one made the...
One panettone method which is a great guide, is that of Francesco Elmi. His video is straight forward and explains the key steps in panettone production. Because really folks I lost track and haven't had the best of luck with panettone of late. Yes, I kvetsch alot...
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