[Sca-cooks] Fermentation Sponge Question

Johnna Holloway johnna at sitka.engin.umich.edu
Mon Apr 2 14:12:38 PDT 2007


I was wondering if the book Bread of Three Rivers: The Story of a French 
Loaf
might be of some use. I would also check with what Harold McGee has to say.
Shirley Corriher is still working on her baking book. Who knows what she 
will
offer us?

Johnnae*
*
>
> Aldyth at aol.com
> asked about Fermentation Sponge Question on April 1st
>> 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.
>>     
>
>   




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