I've been making the Tuscan Coffeecake recipe from the back of the Artisan Flour. It doesn't have the preferment. On the last catalog I saw the recipe with apricots and ginger so tried that with a preferment. It seemed the Tuscan stayed more moist than the ginger apricot panettone. This surprised me since the ginger one had potato flour. Any suggestions about the moistness factor? I loved both but my husband and friends preferred the Tuscan. I'll have to make another with cranberries. Anita, breads made with a starter (preferment) will stay fresher, longer than straight-dough (non-starter) breads. PJH

• Reply