Hello . This is my time making and experimenting with making a home made panettone - or three if the results for the first work...I looked into both natural yeast for the biga and thpught buttermilk would work since o sm not using ap. I decided tp see about trying bread flour via King Arthur brand to see the difference . Any pointers for a first timer ? I work well with cake flour, so this is a new venturr for me in the kitchen! Kara here and I would love to hear some feedback if this is not a ok? Thanks!

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