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.percent was 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.
Cite error: There are <ref group=note> tags on this page, but the references will not show without a {{reflist|group=note}} template (see the help page).
The spongeanddough 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...
ISBN 978-3-527-31689-2. Yamada, Y.; Preston, K.R. (1994). "Sponge-and-dough bread: Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat...
more spongedoughsand city bakers more straight doughs, both replacing sourdough. By the 1930s, straight dough had mostly replaced spongedough, and the...
bisket bread". Techniques used in dough production depend on the type of doughand final product. For yeast-based andsponge (such as sourdough) breads, a...
Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water...
yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times...
made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities...
processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the spongeanddough process. Professional...
one of a number of substances used in doughsand batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative...
whole wheat, sourdough, rye, multigrain and others. Sandwich bread is overwhelmingly commercially baked and pre-sliced, though any similar shaped loaf...
main cereal region of the country. Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of...
Victoria sponge. The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.[citation needed] Sponge cakes...
termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic and Bolivia bizcocho refers to a sweet dough (masa) baked with local...
It is a rolled sponge cake and is more accurately a type of jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked...
thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according...
something similar to a sponge pudding or cake. "Spotted" is a reference to the dried fruit in the pudding (which resemble spots). "Dick" and "dog" were dialectal...
consisting of balls of yeast dough (galuska). The balls are rolled in melted butter, and then rolled in a mixture of sugar and crushed nuts (traditionally...
traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense,...
challenge, the bakers had an hour and 45 minutes to make a Bolo de rolo, a Brazilian dessert, consisting of thin layers of dough wrapped with a layer of guava...
bread or sponge cake dough is mixed with pistachios and hazelnuts before being baked. Then, it will be drenched in a sweet sharbat syrup and served with...
has a sponge-like appearance, its dough is actually made from dry shreds of filo dough. (φύλλο phyllo), to which a mixture of Greek yogurt, egg and orange...
is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet and covered with pitted plums Bibingka, a Filipino...
deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally...
Global Information