[Sca-cooks] Panforte

[Terry Decker]

Eduardo,

If you want to make this a little closer to the Italian method of baking, 
use a half cup of the water to proof the yeast and add a cup to a cup and a 
half of flour to make a sponge the day before.  Add 1/2 cup water to the 
saffron water and break the sponge apart in the saffron water before adding 
the liquor to the dry ingredients.  It should improve the flavor of the 
bread.

Bear