FRENCH SOURDOUGH LOAF (STEP 2 )

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.