I am interested in getting opinions on the differering flavors of a sponge vs. that of a poolish. In my bread baking books the authors talk about a sponge (at a 64% hydration and a fermenting temp of 40- 55F) which is supposedly more acidic than a poolish (at a 100% hydration and a fermenting temp of 55-70 F. Both preferments I let develop for 14 hrs. I a NOT expecting a real serious sour, like a sour dough. I am, however, expecting a very subtle sour flavor. I have tried both preferments numerous times but I can not taste a bit of difference. Any idea why? thank you
I've often wondered what difference using a sponge has compared to making a straight dough with long fermentation. There have been various discussions here but I've never seen a definitive answer. So I decided to try my own experiment by baking two loaves with identical recipes.
The first loaf was mixed and kneaded on Thursday night at 10pm with all the ingredients. It was then left in the fridge until 3.30pm Friday, shaped and placed in the tin at 7pm and finally baked at 8.30pm.
I am a bit confused about creating a sponge. Some bread book authors use a little as a 60% hydration while others use as much as 151% hydration. With that said I'd like to know if my sponge making can be improved.
1/4 cup of warm water, 1/8 tsp dry yeast, mixed and set aside.
1/4 cup of warm water and 2 tblsp of the yeasted water (throw away the rest)
1/2 cup of unbleached whole wheat flour
mix by hand for 2 minutes, cover tightly and set aside at room temp for 14-24 hours or until it triples. refridgerate until ready to use.
this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................
A common technique to achieve a good flavour in bread is to make an overnight sponge with half the flour, all the water and the yeast. But I always mix everything, knead and then put in the fridge overnight. Is there any advantage to the sponge method compared to my straight dough with long bulk ferment technique?
I made a sponge last night and it says to let it preferment between 65 & 70 degrees. I made the sponge at 10PM last night and right now it is 8:37AM. My house temp right now is almost 80 degrees. I don't think I should wait any longer to start mixing my bread, but am not sure. Any help on this would be appreciated.