Just wanted to see if there are any measurements on making a sponge the night before making the final dough.
I've been making my loaves using a simple recipe of 150g starter, 300ml water and 450g flour. Letting it rise, knocking it back, shaping, second rise and bake.
Thought I'd try the sponge method for a more fermented flavour I guess. So would I be right in assuming less starter would be needed and I would use half the flour of the recipe I use so it would look a little something like: 75g starter, 300ml water and 225g flour, mixed up left to ferment over night. Then add the remaining flour, salt, quick knead then carry on as normal?