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November means only one thing: it's homemade panettone time! Made with natural levain so you need to be extra patient: 12 hours priming the starter, 24 hours of initial cold rise, then at least 12 hours until it rises high enough in the paper mold. After it's cooked it's also recommended to wait at least 24 hours before eating it so that flavors can keep developing and all the CO2 evaporates. Results tomorrow! @hob

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Gamedev Mastodon

Mastodon server focused on game development and related topics.