Sharing a little behind-the-scenes of today’s panettone bake 🍒🍫✨ This time I experimented with freeze-dried tart cherries, milk, and white chocolate—and my family said it’s the best flavor yet. We’re definitely cherry lovers here! A few notes for my fellow panettone nerds: • Pasta madre was refreshed twice at 28°C using a 1:1:0.45 ratio (no pH this time, just trusted my instincts). • First dough fermented at 26°C for 14 hours. • I made a few tweaks to my base formula and baked two batches alre