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Recipe Name: Amy Scherber's Sponge Starter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) 12 ounces very warm water
105 to 115 degrees
1/4 Teaspoon(s) Active dry yeast
3 1/2 Cup(s) 16 ounces unbleached
All-Purpose Flour
1 2 quart clear plastic
Mix all the ingredients together in a medium bowl and stir vigorously
with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat
elastic batter has formed. The batter will be very stiff; it gets
softer and more elastic after it has proofed. You may find it easier
to mix the sponge using electric mixer, with a paddle or a dough hook,
on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart
clear plastic container and cover with plastic wrap. At this point you
have two options: If you plan to make your dough later that same day,
let the sponge rest at room temperature until it has risen to the
point where it just begins to collapse. This may take from 6 to 8
hours, depending on the temperature of the sponge, the temperature of
the room, and the strength of the yeast. The sponge will triple in
volume and small dents and folds will begin to appear in the top as it
reaches its peak and then begins to deflate. The sponge is now in
perfect condition to be used in a dough. It's best if you have already
weighed or measured out all of your other recipe ingredients before
the sponge reaches this point so you can use it before it collapses
too much. If you're not planning to make your dough until the next day
or the day after, put the covered sponge in the refrigerator and let
it rise there for at least 14 hours before taking it out to use in a
recipe. Be sure to compensate for the cold temperature of the starter
by using warm water (85 to 90 degrees) in the dough instead of the
cool water specified in the recipe. Or let the starter sit out,
covered, until it reaches room temperature (this may take several
hours)-but don't let it collapse to much before you use it. BAKERS'
G.P., All Rights Reserved Posted to Bakery-Shoppe Digest V1 #230 by
Bill <> on Sep 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2733
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 26.2mg
Potassium: 815.6mg
Carbohydrates: 572.7g
Fiber: 20.5g
Sugar: 2g
Protein: 77.9g

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