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Old 27-03-2005, 02:10 PM
Dick Adams
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"Roy" wrote in message =

... I have seen natural sourdoughs leavened with the
final dough flour to starter ratio of 55/45 and it really ferments
and proof really fast as if yeast was added; when the fact is ii was
just 100% naturally leavened! ...


Could that be taken to mean that the "sponge" method can be applied
to sourdough baking?