[Sca-cooks] Fermentation Sponge Question

[Terry Decker]

For the sponge, the gluten content shouldn't matter.  Sponges are meant to 
feed yeast growth, which means the available sugars are more important than 
the gluten.  When you use the sponge to leaven a batch of bread the gluten 
level of the flour becomes an issue.  If you wanted to boost a sponge, I 
think a teaspoon of diamalt added to the flour would do more than the gluten 
level of the flour.

Bear

> 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