Sponge Starter

Appears in

By James Peterson

Published 2009

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Combine about one-fourth of the flour called for in the recipe with half of the water and all of the yeast (proof the yeast in a little water first). Cover with a moist towel or with plastic wrap and let rise until doubled or even tripled in volume. Mix with the rest of the ingredients and then follow the directions for kneading, fermentation, and shaping.