How to adapt a recipe for using a sponge
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Hi!
I've been reading a lot of posts here and learning about bread baking. I'm new to this and I learn with every post. :) Love this site!!
I'd like to adapt a recipe my grandmother used to make. I'd like to use a sponge to increase fermentation time and develop flavor. It's a brioche-like bread and it uses A LOT of yeast! (Sorry it's in cups, it's the original recipe).
Recipe:
30 g instant yeast
1/4 cup of water
6 cups flour
5 eggs
1 can of condensed milk (the one that has sugar)
5 yolks
250 g butter
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