编辑同志：我是一名出道不久的红案厨师，不过在余暇时间对白案也颇感兴趣。我这里有几点不太懂，望指教。①在发酵面团中，所用“窖头”是否越多越好？②在发酵时，用少量的“窖头”多发一些时间同用大量的“窖头”少发酵一些时间相比，从经济效益的角度来说，那一种方法更好 Editor’s Comrade: I am a red-chef chef in the near future, but I am also very interested in the case during my spare time. I do not know a few points here, hope to advise. ① in the dough, the “pit head” is the better? ② in fermentation, with a small amount of “pit head” more time with a lot of “pit head” less fermentation compared to some time, from a financial point of view, that a better way