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Sponge Starter

Sponge Starter — a community recipe on Potlikkr.

Ingredients

• 1.5 cup Very Warm Water
• 0.25 tsp Active Dry Yeast
• 3.5 cup Unbleached All Purpose Flour Clear Plastic Container

Method (preview)

1. 1

   Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:

2. 2

   If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much.