• 6 Ratings

Sponge can be refrigerated for 1 week or frozen for up to 3 months. Use it to make Ciabatta, Peasant Bread, and Olive-Filled Rolls.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough.

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  • Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.

Reviews

6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1