Comments on: Sourdough Bread, Pastry, and Panettone: My French Baking Adventure

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By: Maurizio Leo

Maurizio Leo — Sat, 12 Aug 2023 19:24:09 +0000

In reply to Cecelia Herman. Ahh, thank you so much Cecelia! I have not kept my starter in there for 2 weeks because for that long, you should definitely use your home fridge. That'll be cold enough to put it in "hibernation" until you get back.

By: Cecelia Herman

Cecelia Herman — Sat, 12 Aug 2023 14:56:56 +0000

Congratulations on winning the James Beard Award. You certainly have my vote!
I’m seriously considering buying the sourdough home but I have one open question; can it be used to keep the starter when I’m traveling for as long as 2 weeks?
Cecel

By: Maurizio Leo

Maurizio Leo — Fri, 11 Aug 2023 16:42:40 +0000

In reply to Cheryl.

Oh! Here’s my latest:
https://www.instagram.com/reel/Cvxf3QPL5-P/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==

By: Maurizio Leo

Maurizio Leo — Fri, 11 Aug 2023 16:42:06 +0000

In reply to Cheryl. Great comments, Cheryl (sorry I missed this!). I'm still working hard at panettone over here and have made great progress, but still a ways to go. You're right with everything you've posted. I hope to have more insights here when I get there! Hope it's going well for you, too

By: Maurizio Leo

Maurizio Leo — Fri, 11 Aug 2023 16:40:47 +0000

In reply to Cate. Thanks so much for picking up my cookbook, Cate! The flour they mention in the book for panettone is actually really strong Italian flour (Pasini, Petra, etc.). Be sure to check out the flour guide they have in there! I've been struggling with flour choices for panettone, honestly. Still working this out

By: Cate

Cate — Thu, 10 Aug 2023 17:26:42 +0000

I recently bought your book and love it. Congratulations on your well deserved award. I also bought the Sourdough Panettone and Viennoiserie book you recommended. There are so many techniques I have never heard of and am excited to try. Would you recommend using the flours that they mention (T65) for Panettone or are King Arthur, Bob Red Mill, and Arrowhead Mills comparable?

By: Joanne

Joanne — Tue, 25 Jul 2023 13:22:51 +0000

In reply to Cora Leibig.

Hi Cora and Maurizio,

I’d like to know how to maintain a lievito madre… I want to prepare one in advance for my next bakings of brioche and panettone (of course) in Christmas time. I have read Panettone et Viennoiserie au levain from Thomas Teffri-Chamberlain and want to follow one of the recipe, but I don’t know anymore how to keep the LM…

How do you do yours? May you help me, please ?

Thank you !

PS: Maurizio, my congratulations for the James Beard Award !