Sponge starter
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Sponge starter
Last updated 6/12/2012 12:58:24 AM. Recipe ID 21170. Report a problem with this recipe.
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      Title: Sponge starter
 Categories: Baker
      Yield: 4 Servings
  1 1/2 c  (12 ounces) very warm water
           (105 to 115 degrees)
    1/4 ts Active dry yeast
  3 1/2 c  (16 ounces) unbleached
           All-purpose flour
           One 2-quart clear plastic
  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:
  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.
  If you're not planning to make your dough until the next day or the
  day after, put the covered sponge in the refrigerator and let it rise
  there for at least 14 hours before taking it out to use in a recipe.
  Be sure to compensate for the cold temperature of the starter by
  using warm water (85 to 90 degrees) in the dough instead of the cool
  water specified in the recipe.  Or let the starter sit out, covered,
  until it reaches room temperature (this may take several hours)-but
  don't let it collapse to much before you use it.

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Recipe ID 21170 (Apr 03, 2005)

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