As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here’s a tip that’s easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your starter. It’s a beginner mistake I have made repeatedly for years. But this year I put down my foot – and eyes. More specifically I started a panettone starter and fed it according to great directions from baker Quentin Berthonneau. The man reminded me to never rush. Or chance rushing straight toward imperfection. Slow down and follow directions (as well as your better instincts). Anyway, it works!