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Old 12-30-2004, 09:18 AM   #1
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Sponge?

you know how when you make bread, you make a sponge to start the bread, well mine has been doing it's thing for almost 11 hours now, and it still hasn't fallen. Should i just go ahead and use it to make the bread?

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Old 12-30-2004, 09:23 AM   #2
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Miguzi, I've had sponges take several days for sourdough. Is that what you're making?

Here's a great Q&A site that may be able to help you some.
http://ww2.kingarthurflour.com/cgibi...00777868317568
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Old 12-30-2004, 07:36 PM   #3
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i WAS making french baguettes. I made them with the un-fallen sponge, and the turned out just as good as the ones i have made with a fallen sponge.
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Old 01-09-2005, 01:11 AM   #4
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What do you mean by the term "unfallen", its new to me. Someone explain?
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Old 01-09-2005, 09:12 AM   #5
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Please post the recipe. Off the top of my head though, I don't think you should be waiting 11 hours to make french baguettes.
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Old 01-09-2005, 09:27 AM   #6
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Sorry, I just remembered the deal with baguettes. Ok, I'm assuming you left it in the fridge over night. But I've never heard of waiting for a sponge to be "fallen". What is this supposed to accomplish?
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Old 01-09-2005, 10:25 AM   #7
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Hmmm... Like Jasonr, I would like to know myself! What say you, miguzi?
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