What is a Bread Sponge?
Bread raised with what is known to bakers as a “sponge,” requires more time and a trifle more work than the simpler form. But it keeps fresh longer, is softer and more nutritious, and a second-rate brand of flour thus treated produces a better loaf than when mixed up with yeast and water only. Sponge-making is therefore, an important if not an essential accomplishment in a cook, be she novice or veteran. INFORMATION FROM 1800s COOKBOOKS TO MAKE A BREAD…