Natural Starter

The true soul of your bread begins with the wild yeasts dancing on the skins of sun-warmed, organic Black Muscat grapes from my backyard, and on apples from a nearby village. I ferment their juice into a frothing, living potion—the primal heartbeat of the starter. This is more than a leavening agent; it is the foundation of flavor, the key to a shattering crust and a crumb that sings. The process takes five days, because just as in cooking, without a solid foundation, nothing great can emerge. I promise you, this levain will create the best panettone tradizionale you have ever tasted. Let me share one of the best tricks I learned from a Meilleur Ouvrier de France baker.