We've been making Walter's Favorite White Bread(2 loaf recipe), substituting 1/3 White Whole Wheat flour, 2 Tbs Vital wheat gluten, and 2 Tbs King Syrup for the sugar, and the requisite 2.5 oz. Special Dry Milk(though 1/2 cup SDM measures 1.7 oz. on my scale) with good results. We've tried using a sponge(1/2 the flour, all the water, 1/2 Tsp instant yeast) as suggested in the KAF Baker's Companion to slow the rise and enhance flavor. The first was an 8 hr. 1st rise which ended with no noticeable flavor gain and a disappointing second rise. The second was a 10 hr. 1st rise and after 5 hrs. the second rise didn't make it to the top of the pan(KAF/Wilton 4 1/2 x 8 1/2".) The bread still tastes good though more suited for party sandwiches...........Where did we 'miss the train' with the sponge? John and Linda

• Reply