The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


PanDulce's picture

How to adapt a recipe for using a sponge

July 25, 2010 - 12:07pm -- PanDulce


I've been reading a lot of posts here and learning about bread baking. I'm new to this and I learn with every post. :) Love this site!!

I'd like to adapt a recipe my grandmother used to make. I'd like to use a sponge to increase fermentation time and develop flavor. It's a brioche-like bread and it uses A LOT of yeast! (Sorry it's in cups, it's the original recipe).


30 g instant yeast

1/4 cup of water

6 cups flour

5 eggs

1 can of condensed milk (the one that has sugar)

5 yolks

250 g butter

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