葡萄酵種之中種麵糰 (Sponge of Sponge and Dough Method)

Sponge/中種麵糰

【中種麵糰・Sponge / sponge and dough method】7成的麵粉量・70% of total flour weight.

1. 凱薩琳高筋麵粉（Bread Flour)：105g
2. 葡萄酵種（Starter）：75g（或更少，因為會長時間低溫發酵・Or less, cause there will be a longer time of fermentation in the fridge.） 
3. 黑糖（Taiwan brown sugar）：8g
4. 鹽（Salt）：1/8t

Mix together the ingredients. Cover with a wet paper towel then plastic wrap. Put in the fridge till the next day to mix with the final ingredients.