Joan, "Flour Power" wrote:
>In all of my 30-plus years of baking, I find a sponge a reliable method to
>really activate the yeast to the fullest. Thus, when the sponge is added to
>the other ingredients, the yeast has a head start, so to speak, when mixed
>with additional flour. Texture is usually more fine grained and flavor
mellow >and not so strong and yeasty.
Joan, are you using the sponge method with a bread machine or with the
traditional manual method? If with a bread machine, at what point do you add