It’s been a busy holiday season. That led to foregoing attention to my usual holiday panettone-making. When I finally got the time to tackle this favorite ritual, I ended up with multiple failures, all due to mistakes on timing and fermentation. Finally, one made the grade, this using some beautiful heritage grains from Barton Springs Mill. Proves however difficult, whole wheat grains are worth the time they demand to use in baking. Below is a shot of the results.