Bakers math..?.. trying to use sponge
hi bakers, I have been baking what is my perfect loaf for a few months and it’s going well. As a newbie I am now wanting to explore poolish/sponge ? I would like to try it to see how much my bread will improve ....the recipe for my bread is...
2 tsp yeast
1-1/4 tsp salt
I tbls honey
this works really well with the tin I use and works every time. Could someone help with quanties I need to make a sponge and is all the yeast used in the sponge. I will make up the sponge the night before and leave sitting in my microwave overnight . Really curious to see the difference it will make. Advice greatly appreciated....