Uses for over-fermented sponge
I was wondering what uses an over-fermented sponge could have.
I'm obsessing over this sponge that's been sitting around for 24-hours. The little yeasties don't want to be put to waste.
Please think of the little yeasties.
*Addendum- The "sponge" that I referred to is from the Cook's Illustrated "Bakery-style French Baguettes (3/2000) recipe.
1/8-tsp instant yeastor 1/4-tsp regular dry yeast
6-ounces bottled water (by weight) or spring water, 110 to 115 degrees
6-ounces unbleached all-purpose flour, preferably King Arthur