The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists). Recipe: https://www.joshuaweissman.com/post/panettoneRecipe Adapted From: https://www.greatitalianchefs.com/recipes/panettone-recipeMy Fermentation Station: https://shop-links.co/1736289695604314045Panettone Molds (it seems everyone is buying these and they are running out of stock right now): https://shop-links.co/1736289776585959763Diastatic malt powder that I use: https://shop-links.co/1736289871059267815FOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanFacebook: https://www.facebook.com/thejoshuaweissmanTwitter: https://twitter.com/therealweissmanWebsite: http://joshuaweissman.com/---------------------------------------------------------------Music - Saib: https://soundcloud.com/saib_eatsJef Kaale: https://soundcloud.com/jeff-kaale/---------------------------------------------------------------