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Sourdough Sponge

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.

Course Bread
Cuisine Canadian
Servings 1 Loaf
Author Valerie Lugonja via Kaelin Whittaker at Real Bread Alberta


  • 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


  1. Day One: Remove starter from Fridge two days prior to bread making day; sit on the counter to climatize to room temperature

  2. 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

  3. Day Three: Following Day, or Bread Making Day, divide starter in half; discard half

  4. 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

  5. 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.