Panettone made with regular sourdough starter???
I have recently seen a panettone recipe video by Joshua Weissman on YouTube. What made me curious was that he uses his regular liquid sourdough starter that he converts into a stiff 50% starter and refreshes it every four hours a few times to stimulate yeast activity and remove acidity. While his process is similar to preparing a lievito madre, it is not lievito madre, just a stiff sourdough starter. He also uses a very small amount of commercial yeast in the recipe, which can be left out.
Has anyone tried this recipe? Can it be any good? Would it not produce a sour panettone? I am planning to try it out some day, but before I do, I thought I would ask if anyone had experience with this recipe.
Here is the video: https://youtu.be/Vdl1xudUdzo