I might be coming a little late to the party, but I just received my starter and am embarking on making this bread recipe - it is sitting in the first rise as I type. I am wondering what the difference is between the recipes listed on this blog and those under the "Recipe" heading on the site. Some of those listed and in the 200th Anniversary book call for making a "sponge" and don't mention starter... What's the difference?? Thanks, c Sponges and starters are both ways of giving the yeast in a bread dough a head start; the extra time lets the yeast multiply and develop lots of flavor. A sponge can be made from scratch with a part of the liquid, flour, and a pinch of the yeast in the recipe; they often spend at least 4 hours and up to 24 hours working before being used to make the bread. A starter, especially in the recipe you're looking at, refers to a sourdough culture that's been recently fed and is active. When you look at it, you should see bubbles coming to the surface and popping, ever so slowly. That tells you it's ready to do the job of raising your dough. Susan at KAF.

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