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@neu
^ Nice!
@LHL and @Silly_Savage
I'm repeating myself up thread and here, but my attempts at a sourdough panettone have found that the very strong Canadian flour from waitrose worked pretty well with an American recipe, but Italian 00 flour became over-hydrated.
Match he flour to the recipe is the lesson for me. Not a groundbreaking revelation in hindsight but feels like I'm getting somewhere!