Barbara

October 15, 2009 at 2:45pm

It a started the same thing as a sponge? I have friends who bake using the sponge method and I don't quite know what that is. Thanks! I love the blog! Thanks for your kind words, Barbara. A sponge is generally a short-time starter - i.e., a starter usually rests overnight, while a sponge only for a few hours. But basically the same idea - giving the yeast a head-start before making the dough. PJH
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