Since I tasted Pandoro many years ago I’m madly in love with this cake/bread. I love the light crumb, the flaky crust and its taste of vanilla and butter.
Until now I baked two different recipes: The Pandoro from the sisters simili which I found on Chili und Ciabatta and the recipe from the SFBI, which Susan published on Wild Yeast. The Pandoro of the Simili-Sisters is a yeast based one, with the butter laminated into the dough, while the SFBI-Recipe uses both sourdough and yeast and the butter is kneaded into the dough.
This year I dared to create my own recipe, with laminated butter for a crumb that can divided into long strands. It is risen with the pure power of a sweet starter. Continue reading
A sweet Starter, sometimes called italian starter as well, is a sourdough which rises very strong due to high temperature and frequent feeding. The yeasts in the sourdough develop very strongly under this conditions, while the bacteria produce less acids. This yields into the very mild taste of this starter.
For my Pandoro-recipe I needed more sweet starter then the old sweet starter recipe would yield, so I adjust the amounts here. But that is the only thing that changed!
After two days of feeding after the sweet starter schedule, the starter should be able to triple its volume in four hours. If it can not, you should elongate the feeding for another day!