Why should you take this course?
Panettone has always been a product that scared me, due to the lack of information out there. The only resource that I had at my fingertips was the excellent book, “Panettone et Viennoiserie au Levain” by Thomas Teffri-Chambelland. This book inspired me to take the leap and embrace the challenge of making my own Panettone, after I read it from cover to cover over Christmas in 2019.
After several years of testing different panettone and levain, I now feel like I have the secrets that can help you also conquer this mammoth task. With my background in Research and Development, I go in depth to share the reasons behind my choice on the flour, how to best create and sustain a healthy sourdough, and overall show you how to make four extremely light and delicious Panettone