Foundation Sponge
Yield
1 spongePrep
10 minCook
0 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
luke-warm |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
yeast, active dry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
luke-warm |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
yeast, active dry
|
*
|
Directions
Crumble yeast in water.
Allow to stand 20 minutes. Add flour to make a stiff drop batter.
Beat until smooth. Cover and let stand in warm place overnight until light and bubbly.
The greater amount of yeast makes the sponge work more rapidly.
