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Brötchenteig
280 g Vollmilch Raumtemperatur
10 g Weizen Grundsauer (alternativ: 1 g Frischhefe)
10 g Salz
40 g Butter weich
490 g Weissmehl (Weizenmehl Type 405)
5 g Frischhefe
Natronlauge
1 Lt Wasser
100 g Natronpulver (Natriumbicarbonat)