Kitchen Tip : Bread Sponges

A “sponge” in breadmaking, also called a “pre-ferment,” is a sort of cheater’s method for bakers. It’s normally used when a baker is trying to get some of the qualities of slow-rising, naturally fermented sourdough bread, using recipes that call for ordinary store-bought dry yeast. Commercial yeast works quickly and most doughs that use it can’t be left out to rise as long as sourdough--the dough will rise as far as it can and then eventually deflate. A sponge, however, can almost double a dough’s rising time. The bread comes out with a better texture and a stronger flavor than it would otherwise.

Instead of mixing all of the dough at once, make up a portion of it and let rise several hours or overnight, depending on the recipe. The fermented portion is then mixed with more flour, water and yeast to make the final dough, which is again set out to rise. Now you’ve got a new dough with a little something extra.