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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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"Roy" > wrote in message = oups.com... > ... 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! ... Aha! Could that be taken to mean that the "sponge" method can be applied to sourdough baking? |
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