Panettone - first time - help
I've been making sourdough bread for about three years and now I'll make my first panettone.
I have a few questions:
1) By what I read, people like to keep the starter with 40% or 50% hidratation and to feed at least 3 times in the baking day. Is that right?
2) Some people recomend bathing the starter in the morning for about 10 minuts in wather with sugar (how much sugar???) to control the PH. Is that right?
3) Should I use my starter as allways (feed and wait for the peak before use)?
4) Wich recipe do you people think I should use:
5) Aditional tips?
Thank you and sorry about my english (I live in Brazil).