My first Pandolce Genovese was made at school where we used baking powder. Below is a recent bake using sourdough. Incorporating several feeds, it's a bit like baking panettone; 1st impasto (first dough), enriched with eggs, and sugar, then sprinkled with candied fruit, raisins, and my favorite Sicilian finochietto salvatico(wild anise). With two long fermentations, it's definitely worth the effort. The taste pays off, and it's quite addictive. Next time thought of adding vino santo. What do you think of that idea?