Panettone - The King of Bread: Lievito Madre – Making, Refreshing and Maintaining the Sourdough

This is not a "book". It is a pamphlet that appears to be written to aid advanced bakers in the more complicated process of baking panettone. Surely not for the beginner. I also think it is overpriced.

First, this is not a book, it's what I would call a glorified pamphlet (for 20.00??). Second, the writer states to not use tap water in a starter. I've been doing this for years without issue. Third, he writes that Acidic Acid Bacteria consume alcohol, what?Water is added to flour. Enzymes are activated and begin to break down starch molecules into sugars that yeasts and bacteria can consume. Yeasts consume sugars and create carbon dioxide (bread rises). Bacteria consume sugars and create acids (lactic or acidic depending on the stresses). I have never heard of bacteria consuming alcohol in sourdough. I thought maybe I missed something but after an extensive search I could not find documents supporting the author's position. If someone can point me to a source which demonstrates that bacteria in sourdough consume alcohol I would gladly alter my review.There are other resources out there that are excellent on Panettone. Do a search.I'm giving a 3 star for benefit of the doubt.I've returned the book.