The holidays led to spending a lot of time with lievito madre, the wonderful sourdough foundation of baking panettone. Refreshed and bathed to cleanse residual acidity, it demands three-hour feeds that are cycled in-between for double mixes. It comes with the need to make choices on its maintenance and refreshment. For instance, do you keep in a jar or tie it up in cloth? Whatever you decide, it's useful for more than panettone, as I found in incorporating it to make a batch of baguettes.