Just made 2 batches and they both came out fine - one in a tube pan and the other in the small panettone cups...cute as the dickens. My question is how does one accurately measure 1/16th of a teaspoon as called for in making the starter? I guesstimated but would sure like to know how most folks do that. Nice! Thanks for sharing your success here. It's not really necessary to measure 1/16 teaspoon of yeast all that accurately for this recipe. I eyeball half of a 1/8 teaspoon measure, but a pinch should be just as good - PJH

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