Sponge?

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Russell

Senior Cook
Joined
Aug 24, 2004
Messages
395
Location
New Jersey, USA
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?
 
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.
 
What do you mean by the term "unfallen", its new to me. Someone explain?
 
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.
 
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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