[Sca-cooks] Fermentation Sponge Question

[Sue Clemenger]

Not really.  I've made bread in the past, but more just for fun than any
sort of serious or methodical research.  I bet it'd make a difference,
though, especially when the primary flour is going to be non-wheat.
--Maire, getting a jones for some fresh bread and butter....oooohh (she
swoons)

----- Original Message -----
From: <Aldyth at aol.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Sunday, April 01, 2007 9:45 AM
Subject: Re: [Sca-cooks] Fermentation Sponge Question


> 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.