Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the rest of the ingredients; this is known as the final dough. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method has similarities to the sourdough or levain methods; however, unlike those methods that save some portion of the old starter or mother dough and recycle it into a refreshed starter, keeping the old culture alive for a number of generational cycles, the sponge is made from all fresh ingredients prior to being used in the final dough.

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