How important is using sourdough/pasta madre for panettone?
I recently made a sourdough challah and it turns out that the challah wasn't sour at all. The recent discussions about sugar reducing the acidity of sweet levain made me think that the same thing was happening with this sweet enriched dough. This is making me question why even make sweet enriched dough with sourdough to begin with. Most popular enriched breads like croissants
Source: thefreshloaf.com