Converting Sourdough Panettone to Commercial Yeast?
I was on a panettone baking kick this holiday season, and I had great luck using Ignio Massari's recipe here (in Italian) that uses fresh yeast and 4 different doughs.
Inspired, I tried using my stiff starter (Lievito Madre) to try Massari's traditional recipe, and it seems that my starter wasn't strong enough, as I couldn't get my panettone to leven. I used this recipe:
How can I convert Massari's traditional 2 dough Lievito Madre recipe to using KAF Gold yeast? His starter is 60 grams. His other recipe with 4 doughs uses a total of 2 grams instant yeast (or 6 grams fresh yeast).
And would rising times change, assuming a constant temperature of around 83 degrees F?
Separately, any advice on how to strengthen my Lievito Madre?