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 final dough's ingredients,[1] creating the total formula.[2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.[3][note 1] In French baking the sponge and dough method is known as levain-levure.[4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.[5][note 2]
- ^ Young, Linda; Cauvain, Stanley P. (1998). Technology of Breadmaking. Berlin: Springer. pp. 29–30. ISBN 0-8342-1685-X. Retrieved 2012-01-29.
- ^ Cite error: The named reference
artisan.baker.percentwas invoked but never defined (see the help page). - ^ Griffin, Mary Annarose; Gisslen, Wayne (2005). Professional baking. New York: John Wiley. pp. 69–75. ISBN 0-471-46427-9. Retrieved 2012-01-29.
- ^ Calvel, Raymond (2001). The taste of bread. Gaithersburg, Md: Aspen Publishers. p. 42. ISBN 0-8342-1646-9. Retrieved 2012-01-29.
- ^ Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p. 90. ISBN 978-0-387-38563-1. Retrieved 2012-01-29.
- ^ Lorenz, Klaus J.; Kulp, Karel (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc. p. 228. ISBN 0-8247-4264-8. Retrieved 2011-01-28.
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