Hola,

What type and brand of flour is best for panettone? Please include some brands available in Europe & technical specifications such as protein content & W value .

This course does not address the ph of the masa madre or the dough, can you provide guidance on the ideal ph level at the various stages?

Some chefs put the masa madre in water with sugar before refreshing. Can you provide some guidance on this technique?

Great course

Gracias.