am 27. April 2013
ALL the recpise in hrere are with commercial yeast, IM just to lazy to convert everyone back to sour dough,
others at least mix and you can devise your own pure wild yeast version...the author goes on about the
history of panettone for over a page but then makes a commercial yeast version, think everyone knows a real
panettone is made out of 100% sourdough, thats what makes ist special...this one is a dust collector, too bad.