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ISO your experiences with sponges and starters

itryalot Nov 30, 2008 04:52 PM

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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    LisaPA RE: itryalot Dec 1, 2008 05:21 AM

    I'd check out thefreshloaf.com and sourdoughhome.com. 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. blue room RE: itryalot Dec 1, 2008 08:51 AM

      I tried this http://home.att.net/~carlsfriends/
      2-3 years ago, it is still alive in my fridge. Works well!

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