>>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.
I haven't tried the recipe you mentioned, but I've been making more and more
breads with sponges in the last year because the flavor and texture are so
much better. I don't even mind the wait--it lets me break up the breadmaking
tasks a little more so I can fit them into my schedule better.
What I haven't really gotten a handle on is how to convert a regular recipe
to a sponge. Does anyone have any rules of thumb?
Shauna Roberts in New Orleans