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Advantages of the Sponge Method

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  • Shorter fermentation time for the finished dough.
  • Scheduling flexibility. Sponges can usually be held longer than finished dough.
  • Increased flavor, developed by the long fermentation of the sponge.
  • Stronger fermentation of rich doughs. High sugar and fat content inhibits yeast growth. When the sponge method is used, most of the fermentation is complete before the fat and sugar are incorporated.
  • Less yeast is needed, because it multiplies during the sponge fermentation.

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