The second step in preparing the sourdough is the 'sponge '.
To make the sponge , pour the starter into a large non metallic mixing bowl .
Stir in 140 ml of lukewarm water and add 230 gm of white bread flour .
Mix with your hand to make a thick batter .
Cover with a damp tea towel and leave at room temperature for 24-36 hours until it is spongy and slightly bubbly .
Leaving the sponge for 36 hours the more pronounced the flavour will be .
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