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Project 2011-Vintage Recipes (January) Bread Sponge for Bread Sponge Cake

The first entry for my Vintage Recipes project is my Great Grandmother's recipe for Bread Sponge Cake.  Before I begin making the cake, I must first make the sponge starter.  This is the first time that I have made an artisan sponge starter.  It is really quite simple.  I don't know why working with yeast seems so intimidating, but all it takes is patience while waiting for best results.  To make a sponge starter, mix equal parts cold water, bread flour and active dry yeast.
I am using 2 cups of cold, filtered water, 2 cups of unbleached bread flour and 1/2 tsp active dry yeast.  Mix all ingredients in a large bowl.


After all ingredients are mixed well, cover with a plate or lid and let sit at room temperature for 18-24 hours.  You can mix with a wooden spoon a few times during the process.  You can make a quick sponge using equal parts water to flour and 1/2 tsp dry yeast.  Let sit for an hour or so and use in your next batch of bread.  I am going the traditional route here, so I will use my starter tomorrow evening to make the cake.  If you have sponge leftover, you can store it in the refrigerator.  Experiment with your own sponge, adding less yeast.  It's the fun learning process of baking!  See you tomorrow with my vintage recipe.
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