Submitted by Anonymous on July 6, 2019 8:18pm

Hi Diced,

 

This recipe looks awesome, i’m trying to make it but im wondering what kind of yeast i need to use, if the milk has to be a kind of temparture and where to store it? For the sponge, the last time i made this the dough got stuck to my kitchen counter xD

 

with kind regards,

randy