100% homemade Easter cake is Panettone cooked with "wild" sourdough.
Lush and aromatic, it will definitely become the highlight of your festive table. The best traditions of Italian masters are embodied in its delicate taste.
As a nice bonus, the masterclass is accompanied by a faster recipe for "Panettone" with industrial yeast.
However, nothing tastes like wild leavened baked goods, and today you are given the opportunity to master the art.
THANKS TO THIS MASTERCLASS, YOU WILL LEARN HOW TO:
Anna will recommend which flour to choose for the cake layers to be sure of the result. You will also see how to pick up and turn the dough correctly while kneading, to make it as fluffy as possible.