编辑同志：我是贵刊的一位忠实读者．读了每期的刊物，每每感到不满足，可能是贵刊刊登的白案类知识太少了。这里我有个问题想请老师们指点一下：现在制作面包基本上都是采用干酵母作一次发酵。我参考过一些不同的书籍，上面所列配料的比例又各有不同，我曾经参照书本自己动手 Editor’s Comrade: I am a loyal reader in your magazine. Reading each issue of the publication, often feel dissatisfied, may be published in your white case knowledge too little. Here I have a question I would like to invite teachers to give pointers about: Now making bread are basically used as a fermentation of dry yeast. I have referred to some different books, the proportion of the ingredients listed above have different, I have to refer to the book yourself