Sponge timing and amounts
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.
Is there any way to extract more flavor from my sponge? Also, About 20% of my dough is the sponge. Can I go to a higher percentage of sponge in my dough? Any help would be much appreciated. Thanks