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Hello fellow bakers!Since November I've been diving into the world of lievito madre and panettone. I started it using apple yeast water, then I made a liquid starter, then I converted it into a stiff starter. I was using about 35-37% hydration with Manitoba flour from Molino Caputo, everything was going great, I even made my first 100% natural yeast panettone. Well. I ran ....