Monday, March 14, 2011

Whole wheat sponge starter ~

A practice in patience

More or less a pound of whole wheat sponge starter ~
(a basics post)

1 3/4 c. warm water  - 105 degrees or a little warmer.
1/4 tsp. yeast
16 oz. whole wheat flour 

  • Mix the water with the yeast, let sit five minutes.
  • Mix in the flour well, knead or use the mixer - 1-2 minutes.
  • Let sit at room temperature several hours.  Use before it is ready to collapse.  
  • Or put in the fridge to use the next day.
I tend to make this in the late morning.  Then make a bread dough using some of the sponge that evening, the dough goes in the fridge overnight to build flavor.  Inevitably, I have extra sponge starter that goes to waste. 


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