Sponge

A preliminary step in which the yeast, most of the liquid, and some of the flour, are combined and then allowed to age and ferment in order to develop character. Part of this sponge may be saved to be used as a starter for other breads. The rest is mixed with the remaining flour, salt, and other ingredients to make dough. The sponge step permits an intermediate period of development that helps condition the dough, allows the yeast to grow, and creates flavor. Laurel’s Kitchen Bread Book (Random House 1984) has detailed instructions on how to use this method.