April 22, 2008 - 6:20am
Adapting sponge recipes to sourdough starter
Would it be possible to use a starter in recipes that call for a sponge? If so, how would one proceed with the measuring out of ingredients, that is, using a fairly liquid starter?
Would it be possible to use a starter in recipes that call for a sponge? If so, how would one proceed with the measuring out of ingredients, that is, using a fairly liquid starter?