what's a sponge? and other questions for a newbie.
What's a sponge? How about a soaker?
How do I know what hydration my starter is?
There are so many terms that Im not familiar with! I haven't seen the definition of these terms in anything I've read about.
Do most sourdough recipes call for wheat flour?
Is it okay to use all purpose instead of "bread flour"?
HELP! and THANKS!