Sponge Method
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INGREDIENTS
INSTRUCTIONS
You can use an very small amount if you give it time to multiply. This is a sponge method of making bread that I am just trying out and it is producing raves from the family. 1/2 tsp of yeast, half your flour, all your liquid, your sugar. Mix for 5 minutes and reset the bread machine and let sit for a couple of hours (this is the sponge and the yeast are multiplying quite nicely at this point). Add the rest of the ingredients (in my case flour, 1 tsp salt (flavor, dough conditioner), 1 tbs oil (dough conditioner, anti-staling), 80mg vitamin C (dough conditioner)), restart the machine and process for dough. Put in bread pan, let rise and bake. Result, in my case, more flavor and a chewier texture. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Darrell Greenwood)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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