[Sca-cooks] Fermentation Sponge Question

[Terry Decker]

Point of terminology:  a sponge is an initial dough created from flour and 
some form of leaven.  It is usually used within 24 hours.  A starter is a 
leaven that is continually replenished, which can be used to leaven a 
sponge.

Bear


> I did read that thread.  I was more thinking about starting a new  sponge 
> vs
> using an established one.  I can't convince myself that straight  barley 
> flour
> with water and whatever wild yeast floats around will stand up and  salute 
> by
> itself.  And adding more barley flour when it comes time to make  the 
> bread
> would have a heavy flat result.  But a sponge with a good whole  wheat 
> flour
> would support a barley flour proof.
>
> Too much coffee and not enough sleep.  I will pull out the paper  tomorrow
> and see why my brain turned without signaling.
>
> Aldyth