Next week I’ll be doing panettone, but the old-fashioned way: using a starter. It takes longer that way, but the richer flavor and denser texture are well worth it. So my message is: feed your starters, folks — or grow one if you don’t have one yet. There are complete instructions under the Bread menu to the left. Check “Starters & Preferments.”
Yes, I know I just finished spending a lot of time on another tall, brioche-like bread. So sue me!