Basic Sponge Cake
INGREDIENTS:
1 pk Yeast
1 1/4 c Warm (105 to 115 degrees)
1 c Whole-wheat flour
1 c Bread flour
1 pk Yeast
1 1/4 c Warm (105 to 115 degrees)
1 c Whole-wheat flour
1 c Bread flour
Combine yeast and warm water in 3-quart bowl. Let stand until some yeast clumps rise to surface. Gradually stir in flours. Mixture will be very thick. Cover with plastic.
Let stand overnight in warm place. Sponge will double and become puffy. Use as directed in recipes. Makes enough for 2 baguettes, 16 rolls and 2 focaccia loaves.
One batch of sponge contains about:
882 calories; 12 mg sodium; 0 mg cholesterol; 32 grams protein; 2.5 grams fiber; 4% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section
Let stand overnight in warm place. Sponge will double and become puffy. Use as directed in recipes. Makes enough for 2 baguettes, 16 rolls and 2 focaccia loaves.
One batch of sponge contains about:
882 calories; 12 mg sodium; 0 mg cholesterol; 32 grams protein; 2.5 grams fiber; 4% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section