The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone with liquid starter

bronc's picture
bronc

Panettone with liquid starter

I just saw Teresa Greenway's footage from the workshops on sourdough acidity at The Quest of Sourdough and that made me think that since the liquid starter have more lactic than acetic, it might be easier to employ a liquid starter instead of doing the 3x refreshments of a stiff levain to increase the concentration of lactic acid bacteria and decrease the overall acidity. I also know that Ian Lowe from Apiece uses a sweet liquid sourdough starter (50% starter, 100% water, 100% flour, 22.5% sugar, ) for his viennoiserie and brioche doughs and was thinking it might be used in panettone as well.. Has anyone tried something similar?