Home Bread-Bakers v006.n069.1

Re: Bread using sponge

dhougen <dixie@cais.cais.com>
Thu, 08 Feb 1996 10:46:10 -0800
Have been using a receipe I got from Fine Cooking a year or so ago, that 
requires a sponge, maturing in about 8-10 hours.  Then, bread 
dough mixed and allowed to rise slowly--overnight.  I love the result 
and tolerate the method.  Anyone else using this?  Or, does anyone do 
anything with sponges.