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Panettone top crust separation

Panettone top crust separation
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Panettone made with regular sourdough starter???

I have recently seen a panettone recipe video by Joshua Weissman on YouTube. What made me curious was that he uses his regular liquid sourdough starter that he converts into a stiff 50% starter and refreshes it every four hours a few times to stimulate yeast activity and remove acidity. While his process is similar to preparing a lievito madre, it is not lievito madre, just a

Panettone, the Christmas cake, is having a moment — and a Jewish chef has carved off a big slice

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