Naturally leavened panettone

I have been making panettone for some years now but I have always done them with commercial yeast. I've always wanted to try to do them with natural leavening but everything i read about such recipes seemed to indicate that doing them was a life's work. So, since I am retired and my life is fairly free and clear I thought I'd give it a go. I was also intrigued by this recipe: http://http://www.academiabarilla.com/italian-recipes/regione-lombardia/panettone.aspx