sponge method help please

15 years ago

Good morning,

It's pretty early and I thought I'd make some bread. Since I mill my own grains it's was suggested here by grainlady that I use the sponge method and use vitamin c powder. I'm finally ready! I have a sponge starter recipe from 911 baking but I'm a little confused, hoping for some help :)

In the recipe, once the sponge has been made you remove 1/2 cup of it and then use the rest to keep the sponge going for more bread. Does this mean I will only be using 1/2 cup of the starter in the recipe? When do you add the starter? Do you need a recipe that uses a starter or can you use your favorite recipe? And when would I add the vitamin c powder?

Thanks in advance for any help!

Keilamarie

Here is a link that might be useful: 911 sponge starter recipe

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Comments (6)

grainlady_ks
15 years ago
last modified: 9 years ago
The "sponge" method you are describing is a sourdough method. The 911 sponge starter is similar to my Everlasting Yeast - which is a 100-year old sourdough starter method that is a little different from traditional sourdough starters. Sponges typically use bakers' yeast.

Bread making methods:
- Sourdough
- Sponge
- Direct (or straight) dough

"Sponge" is an older method of bread making. We mostly use the Straight (or direct) method these days because a sponge takes more time. The "sponge" is also called a pre-ferment which also come in a variety of names using differing methods, natural leavening or bakers' yeast, and differing amounts of hydration. Barm Sponge, Biga, Old Dough, Poolish...

From "CookWise" by Shirley O. Corriher: "In the sponge method, bakers' yeast is used, and all of the liquid, the yeast, and part of the flour are beaten together. This wet mixture is allowed to sit and ferment, then the rest of the ingredients are added, and the dough is kneaded, allowed to rise, punched down, shaped, allowed to rise again, and baked."

According to "CookWise", researchers suggest that an ideal standing period is 2-1/2 hours, but Corriher maintains she gets better flavor with even 30 minutes of standing and can get a more open texture in her breads. You can still find recipes that commonly use a 30-minute sponge method.

I use a sponge in my 100% Whole Wheat Bread recipe to lighten the loaves.

Sponge:
3/4 c. warm buttermilk (I use homemade kefir)
3/4 c. warm water
2-1/2 c. freshly-milled whole wheat flour
1/4 t. ascorbic acid
2 t. SAF Instant Yeast

I mix this for a few minutes in the bread machine. You can also use the same recipe and work it by hand in a bowl.

I let it sit at least 2-1/2 hours in the bread machine with the lid down, but have also let it set at room temperature overnight. My friend, who gave me the recipe, uses a 12-hour sponge at room temperature and then another 12-hours in the refrigerator. So you see the resting times can vary a lot. If you are doing this method by hand, just cover the bowl with some plastic wrap and set at room temperature.

After it has set the time necessary, stir these ingredients into the sponge:
2 T. coconut oil (or vegetable oil)
2 T. agave nectar (or honey)
1 egg

If using a bread machine, top the sponge with these ingredients (by hand, just add the ingredients and knead by hand, as usual):
2-1/4 c. flour
2 t. salt

Process on the Quick Dough cycle, adjust the hydration if necessary. Remove the dough as soon as it has completed the kneading cycle (do not allow the dough to proof in the bread machine). Place in a dough rising bucket and allow to rise to just under double. Deflate, divide and scale for 2 regular loaves, or 3 small loaves. Round each dough amount, cover and let rest 10-15 minutes (rounding gets the cut gluten strands going in one direction and helps retain the gases in the dough; the rest will allow time for the gluten strands to relax). With oiled hands, form into panned loaves; cover with plastic wrap. Allow to rise to almost double. Bake in a preheated 375 oven (25 minutes for 2 loaves - 20 minutes for 3 loaves).

------------------------
The sponge method allows the gluten in the flour to absorb the liquid, which makes kneading go faster. When using whole wheat flour in the sponge, it softens the bran and breaks down the complex starches, irritating tannins and difficult-to-digest proteins in the flour. The longer the sponge with whole wheat flour, the lighter in color and texture the loaf will be.

-Grainlady
shaun
15 years ago
last modified: 9 years ago
I'm losing it - I thought "birth control" when I read the subject. *thud* I'm going to my room.
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User
15 years ago
last modified: 9 years ago
LOL. Shaun, I thought the same thing. "Sponge Worthy".

I often make a "Biga" the night before.

1 1/2 cups flour
1/2 teaspoon yeast
1 cup water

Mix together and leave to develop overnight.

I use all the biga, adding it to whatever bread recipe I'm making. Usually Italian/French style.

Ann
wizardnm
15 years ago
last modified: 9 years ago
roflmao Shaun! This is the CF not Family Planning!

But it is putting me in the mood to bake bread..

Nancy
keilamarie
Original Author
15 years ago
last modified: 9 years ago
That's too funny! I needed a good laugh!

Thank you for the help again---each time I get closer to perfection right, well perfect enough for me! I'm going to begin my sponge very soon and will have yummy bread in the morning!
pkramer60
15 years ago
last modified: 9 years ago
Shaun, I love it! I thought she was painting a wall.....

sponge method help please

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grainlady_ks

shaun

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sponge method help please

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grainlady_ks

shaun

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wizardnm

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keilamarie
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