A
50g low protein flour + 30g water day 1
The following days keep 25g of the previous day's yeast + 30g of water + 50g of flour

B
50g starter + 150g water + 300g flour or you can raise a lower rate to avoid wasting a lot of starter . 40+120+240
sourdough fermentation at room temperature 14-16 hours
Discard starter can keep a little bit , ráise in the ratio 1:3:6. (10g :30 water: 60g flour)


C
Only 300g of B dough be used
150g low protein flour (u can use 140g+10g flour)
110 sugar (or 120g powdered sugar)
4 g of ammonia carbonate
20g water
7.5-8g lemon juice or vinegar
15-16g Baking powder
20g pork fat shortening


Using dry yeast Method

Sourdough: 110g water + 3g sugar + 2g instant dry yeast ferment for 14 hours at room temperature

Main dough: use all the sourdough + 140g flour + 110 sugar + 3g baking powder + 8g lemon juice + 10g baking powder + 20g lard or shortening. Rést for 20 minutes, then divide and shape.