Sourdough Sponge
After developing a healthy starter and getting to know it well, it is time to bake a loaf of sourdough bread. First, the starter must be prepared by using it to make a Sponge. Kaelin Whittaker walked me through this process.
Start Two to THREE DAYS before Bread Making Day.
Ingredients
- 700 to 1000 grams Healthy Homemade Sourdough Starter
- 100 grams Highwood Crossing Organic Unbleached Flour
- 100 grams Water
- 225 grams Highwood Crossing Organic Unbleached Flour
- 225 grams Water
- Water for the Float Test
Instructions
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Day One: Remove starter from Fridge two days prior to bread making day; sit on the counter to climatize to room temperature
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Day Two: Following day, feed starter 50 grams water and 50 grams flour twice: once in the morning and once at night; leave on counter overnight
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Day Three: Following Day, or Bread Making Day, divide starter in half; discard half
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Make the Sponge by feeding the remaining half with the 225 grams flour and 225 grams water; cover with plastic and rest 90 minutes to 2 hours
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Float Test: Perform the Float Test after 90 minutes, then after 30 minutes, then every 15 minutes until one tablespoon of sponge floats in a glass of water. When this happens, it is time to use the sponge to make sourdough.