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, creating the total formula. 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 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.
Famous quotes containing the word sponge:
“He who has been impoverished for a long time ... who has long stood before the door of the mighty in darkness and begged for alms, has filled his heart with bitterness so that it resembles a sponge full of gall; he knows about the injustice and folly of all human action and sometimes his lips tremble with rage and a stifled scream.”
—Stefan Zweig (18811942)