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I got this formula from my Dad who had taken some classes. This would be perfect for those that don't have a sour dough starter or want to maintain one. Also if you have granny's old recipe or are just using a cookbook and following a recipe, this would really improve the flavor and texture of the bread.
To convert any bread recipe into a sponge type method; take total amount of the recipes flour and divide by 2.5 and add most all the liquid and half the yeast. The reason I said "most all the recipes liquid" is to hold back a small amount to later dissolve the remaining yeast.
Example mock recipe.
Original Recipe Sponge
5 Cups Flour.....divided by 2.5 =......................2 Cups
2 Cups warm Water/Milk - say 1/4 Cup...........................1 3/4 Cup
2 Packs Yeast............................................. .1 Pack
Mix the sponge ingredients in a bowl, cover with plastic and allow to sit at least 4 hours or overnight would be better. Before making the dough dissolve the remaining yeast and proceed adding the rest of the ingredients.
To convert any bread recipe into a sponge type method; take total amount of the recipes flour and divide by 2.5 and add most all the liquid and half the yeast. The reason I said "most all the recipes liquid" is to hold back a small amount to later dissolve the remaining yeast.
Example mock recipe.
Original Recipe Sponge
5 Cups Flour.....divided by 2.5 =......................2 Cups
2 Cups warm Water/Milk - say 1/4 Cup...........................1 3/4 Cup
2 Packs Yeast............................................. .1 Pack
Mix the sponge ingredients in a bowl, cover with plastic and allow to sit at least 4 hours or overnight would be better. Before making the dough dissolve the remaining yeast and proceed adding the rest of the ingredients.
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