The Sponge Method (not that sponge method) in Bread Baking
The Sponge Method, aka Yeast Starter or Yeast Pre-Ferment, is a two-step mixing process in bread baking.
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as Continue reading →
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as Continue reading →