Best Sponge Starter Recipes

SPONGE STARTER

Steps:

• Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:
• If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much.
• If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it.

INJERA

Steps:

• Begin by making a sponge or yeast starter: In a large non-reactive bowl or plastic jug with a lid, sift a generous 2 cups (9 oz/250 g) of the flour and, using your hands, begin slowly working in about 1 cup (250 ml) of water until you have a very moist, squishy dough without any lumps-it should take about 5 minutes. Pour over½ cup (125 ml) water so that the mixture is entirely submerged, then tightly cover and let it rest for four days at room temperature.
• The mixture will have separated into two layers: a thick, yeasty sponge on the bottom and a watery layer on the top. Carefully pour off and discard the watery top layer so that only the sponge underneath remains. You will need only a portion of this sponge to progress. You can use the leftover sponge to make successive batches of injera; it will keep, covered in the refrigerator, for several days.
• In a large non-reactive bowl, measure out 1 cup (250 ml) of the sponge. Using your hands, mix in the remaining 41/s cups (1 lb 2 oz/500 g) of flour and½ cup (125 ml) of water. When you start smelling a pleasantly sour aroma, gradually add a generous 1 ½ cups (375 ml) of water. Once the mixture is smooth, with no lumps, pour about 1 % cups (400 ml) of water on top; do not stir in this layer of water. Cover tightly and let the mixture rest for three days at room temperature.
• After three days, remove the lid and take a look. The batter may bubble and smell sour-these are good signs. However, if you see any bits of mold develop on the surface, scoop out and discard. Pour off and discard the watery liquid layer on top and reserve what is left: this is the base batter.
• Make the absit. In a large saucepan, bring 1 cup (250 ml) of water to a boil. Whisk in ½ cup (125 ml) of the base batter and½ cup (125 ml) of water. When this mixture begins to thicken and bubble, remove it from the heat. It should have the consistency of thin cooked oatmeal. Let it cool to just warm. This mixture is called absit.
• Mix the absit into the bowl with the base batter to create a final batter. The mixture should have a consistency mid-way between a crepe and pancake batter. If it is too thick, stir in a little additional room-temperature water. Cover the bowl with a dish towel and let it rest for about 2 hours, until bubbles have begun to form on the surface. The bubbles are the sign that the final fermentation has occurred and that the injera batter is ready to be cooked.
• To cook the injera, use a non-stick crepe pan or skillet, or large, traditional mitad. Moisten a paper towel with oil and wipe the surface, then place the pan over medium-high heat.
• When the pan is hot, use a spouted measuring cup to scoop ½-1 cup (125-250 ml) of the batter, depending on the size of the pan (a standard 11 inch/28 cm crepe pan will take about¼ cup/175 ml of batter). For a large mitad, use about twice as much batter. Work quickly and carefully in order to pour the batter evenly around the pan. Starting at the outside edge of the cooking surface-going clockwise if you are right-handed or counterclockwise if you are left-handed-pour the batter in a thin stream and in one continuous motion in a spiral formation, without overlapping, until you end at the very center. There might be some batter left over in the scoop. While not traditional, if using a crepe pan, swirl the pan if needed to evenly distribute the batter.
• Cook undisturbed until bubbles have begun to form on the surface of the injera and the batter begins to set. When about 75 percent of the surface batter has changed color, 45 seconds-11/2 minutes, cover the pan with a large lid. (A glass lid is helpful here as it allows you to check the doneness of the injera without uncovering.) Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, from 30 seconds-l 1/2 minutes (it might be longer with a larger mitad). Do not flip the injera.
• When cooked, use a long thin spatula and a thin plate or piece of cardboard to transfer the injera to a flat basket or a large plate lined with parchment paper without breaking.
• Remove any stray dough from the cooking surface, and then apply more oil as necessary and reheat. (After the first few injera, lower the heat to medium-low.) Continue making them in the same way, layering each injera on top of the last on the basket or plate as they are finished. Allow to cool for at least 5 minutes before placing another on top, and allow all to rest for at least 30 minutes before serving. Cover any leftovers loosely with plastic wrap and they will keep for about 2 days.

FRENCH BREAD, SPONGE METHOD DOUGH

Steps:

• Mix yeast or sourdough starter with water and 1 cup flour.
• Cover and let rise overnight.
• Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
• Knead, shape, and let rise until almost double.
• Bake in a 450 degree F oven for ~20 minutes.
• To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread.
• Enjoy!

RUSTIC ITALIAN BREAD (SPONGE METHOD)

Steps:

• 1. About 4 hours before you want to bake the bread, make the sponge (starter). Place all the ingredients for the sponge in a large bowl. Stir to combine. Cover with lid or plastic wrap. Let sit about 2 hours. It should be quite bubbly.
• 2. After the sponge has processed, start adding the rest of the ingredients. Sprinkle the 1 1/4 tsp yeast on top of the sponge. Then sprinkle (most) of the 2 cups Bread Flour. (hold back several Tbsp of the flour to incorporate as needed). Add the liquid mix of Olive Oil and Warm Water. Mix as well as you can with a large spoon. Working in the bowl, use hands to bring the dough together. This will take a few minutes. Continue kneading in the bowl, or transfer to a board to knead a few more minutes, incorporating some (or all) of the reserved flour. The dough should be smooth and elastic.
• 3. Place the dough in a clean bowl and coat the dough ball with little Olive Oil. Cover with lid or plastic until doubled. If you have used the right temp of warm water this should happen rather quickly....in approximately an hour, give or take.
• 4. When the dough has doubled, punch down and knead for a minute or so. Use hands to form a nicely shaped ball.
• 5. Place a piece of parchment paper in the bottom of a 5 qt. Dutch Oven. Sprinkle some flour on top of parchment. Place dough ball, centered, on floured parchment. Make three slits on top of dough, not too deep. I do this with scissors. Sprinkle some flour on top of dough. Cover with lid or plastic until doubled. That should take just a little less than an hour.
• 6. This bread is baked by starting in a cold oven. The oven should not pre-heat.
• 7. When bread is ready to bake, place lid on Dutch Oven and place in a cold oven in the lower 1/3 of oven. For non-black pot, turn oven on to 450 degrees. For cast iron, turn oven on to 425 degrees. Set the timer to bake 65 minutes.
• 8. At 55 minutes, remove lid from Dutch Oven. Continue baking, uncovered for the remaining 10 minutes.
• 9. Remove bread from oven. Plop loaf out onto a rack. Thump the bottom of loaf. It should sound hollow. If so, place top up on rack to cool thoroughly before slicing, about 1 1/2 hours. If the loaf does not sound hollow, you may finish it up by placing it back in the oven for several more minutes, baking directly on the oven rack (no pan).

CIABATTA

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

ARTISAN ITALIAN BREAD

Steps:

• SPONGE STARTER (This makes enough for two recipe batches or 6 loaves): Mix all the sponge starter ingredients together using a KitchenAid with dough hook, on medium speed for 1 to 2 minutes until a somewhat elastic and very stiff batter has formed.
• Scrape the sponge into a plastic container and cover it with a see-thru lid (or plastic wrap). Let the sponge rest about 6 hours at room temperature until it has risen to the point where it just begins to collapse. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge starter is now ready. NOTE: At this point you can refrigerate the starter and it can stay refrigerated for up to 1 month (just bring starter to room temperature before using).
• TO MAKE THE BREAD: Combine the warm water and yeast in your KitchenAid bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and 1/2 of the sponge starter to the yeast mixture and mix for about 1 minute, breaking up the sponge. The mixture should look milky and slightly foamy.
• Add the flour and salt and mix to incorporate the flour, scraping the sides of the bowl until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from the dough hook. If the dough is not sticky, add 1 tablespoon of water.
• Add a Tbsp or so of flour and knead for 2-3 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add too much flour. Turn off the mixer, and using a large dish towel or plastic wrap, cover the bowl while still on the mixer and allow the dough to rest for 15 minutes (autolypse stage).
• Remove plastic wrap and knead the dough again for 2-3 minutes, until it is stretchy and smooth yet still slightly sticky. Dump the dough onto the counter and shape it into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm dark place for 1 hour then transfer the bowl to the refrigerator for 8 hours (up to 24 hrs) to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces. Working with one piece at a time, gently flatten, pressing out some of the air bubbles, and stretch it into a rectangle(You can hold the dough up in the air and use the gravity to help form the rectangle). Fold the top third down and the bottom third up as if you were folding a business letter. Seal the seam with the heel of your palm, then repeat with the letter fold. (You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough or deflate its airy structure).
• Now form the loaf into a baguette by rolling the dough into a loaf shape. The loaves should now be about 10 inches long. Place loaf onto a sheet of parchment paper (cut to fit your stone) with enough room for the other two loaves.
• Make the other two loaves. The loaves will be soft and slightly irregular in shape. Leave space between the loaves as they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 2 hours.
• Place a baking stone in the oven on the 2nd rack from the bottom and preheat the oven to 450°F.
• Diagonally score each loaf in about 4 places about 1/8" deep, being careful not to deflate them too much. Carefully slide them with the parchment paper onto the baking stone in the oven.
• Using a plant sprayer, quickly mist the loaves and the sides of the oven with water (careful not to spray the light bulb), then quickly shut oven door. Mist the loaves again after 2 minutes, and again after another 2 minutes. Bake for about 25 minutes or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool). Transfer the bread to a rack to cool. Let rest at least 15 minutes before serving.

SPONGE STARTER

Steps:

• Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast. Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic. The starter will be thick and stretchy. It will become more elastic after it has risen.
• Scrape the starter into a clear container with high sides, and cover with plastic wrap. Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises.
• At this point, you have two options. If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Use it before it sinks too much.
• If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough. Let it sit out, covered, until it reaches room temperature. This may take several hours.