[Sca-cooks] Fermentation Sponge Question

[Johnna Holloway]

Since you doing this as a research project you might want to
check out Artisan Baking Across America by Glezer. Pages 102-103
of the original hardback 2000 edition goes extensively into "pre-ferments"
and their use in artisan baking. Jeffery Hamelman also discusses them in 
Bread.
A Baker's Book of Techniques and Recipes.

Johnnae llyn Lewis
>> Does anyone have experience in whether starting the sponge with certain
>> kinds of flour determine what kind of sponge it will ultimately become? 
>> For
>> example using a lower gluten flour versus a higher gluten flour.
>> Aldyth
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