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Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.
To a large bowl, mix together ripe levain with water, egg yolk, sugar, and Fiori di Sicilia extract. Add the salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.
After the dough has rested for 30 minutes, perform a series of 'stretch and folds' over the next 1 ½ to 2 hours. Add cold butter, golden raisins, and white chocolate into the dough during this process.
Cover the dough and let rise for 6-7 more hours at 70ºF.
Prepare a 750 gram pannetone mold by spraying it with cooking spray. Shape the dough and place it seam-side down into the mold.
Cover the dough and let it rise overnight at 70ºF until risen above the pannetone mold.
Preheat the oven to 350ºF. Sprinkle pearl sugar on top of the dough if desired. Gently score the top of the dough with a razor blade, making a cross in the top. Bake at 350ºF for 50-55 minutes.
Remove to a cooling rack. Let cool completely and then slice into it and enjoy!