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Nov 30, 2008 04:52 PM

ISO your experiences with sponges and starters

Wanting to get into making a starter/sponge that I can keep for many years. Making starting one with grapes or something else natural.
You hear stories of these 100 year old gems.
Thinking about a bread starter and a sponge.
Any recommendations, techniques or resources?

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  1. I'd check out and I had a good starter going last year from unbleached AP flour and some grapefruit juice I had on hand (instead of OJ) based on some threads at The Fresh Loaf. It died because I was unexpectedly away for several weeks and I haven't bothered to start a new one yet.

    It's my understanding that a sponge is just starting the bread baking a day or two early--it's a short fermentation, and you don't keep any of the sponge for later, it all goes in the recipe.

    1. I tried this
      2-3 years ago, it is still alive in my fridge. Works well!