Thanks, PJH. I've begun to do that. But ooops, I wasn't paying attention, and I built my sponge with too much flour--12.75oz instead of 8.5oz. The sponge is very stiff. Should I let it ferment as it is, or add some of the water that is to go in to dough later? I'm using the KA Lalvain du Jour recipe--so I've got 1/4 tsp starter, the mistaken 12.75oz flour, and 8oz of water in the sponge thus far. When it's time to make the dough, it calls for 6oz of water. Maybe I should add some of that now?? The sun came out, the two feet of snow melted, my kitchen's up to a sweltering 69degrees---it distracted me!! Mari, a stiff sponge will work fine, methinks - it's just stiff, not dry and flaky, right? Don't bother trying to force water into it now - just see how it goes, I think it'll be good. PJH

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