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Sponge

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A pre-ferment of a wet rather than firm (dough-like) consistency. It is a mixture of leavening (either commercial bakers' yeast or natural leavens), liquid and flour mixed prior to the final bread dough and allowed to ferment anywhere from a few minutes to 24 hours (or more). Used to improve the flavour and texture of bread dough and to build leavening strength.

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