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Lunita, welcome to the forum. I'd like your almond croissant right now!
Nice Panettone, Patrick. Did you use wild yeast?
Over the years I ventured in stuff like fugazza veneta, which required a lot of work and multiple dough rising but not as complex as panettone. I killed my wild yeast year ago and to be honest, I'd love to go back to it but I don't have the time for it.
Nice Panettone, Patrick. Did you use wild yeast?
Over the years I ventured in stuff like fugazza veneta, which required a lot of work and multiple dough rising but not as complex as panettone. I killed my wild yeast year ago and to be honest, I'd love to go back to it but I don't have the time for it.
