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|
Water - warm -105°(F) |
16 ounces |
Instant Dry Yeast |
12 grams |
Granulated Sugar |
1 ounce |
All Purpose Flour |
10 ounces |
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Weight the warm water into the mixing bowl. Add the one ounce of sugar. Activate the dry yeast by sprinkling it on top of the warm water. Let it stand a few minutes. |
Make the sponge by weighing the flour to the yeast/water. Using a wire whip mix until smooth. Temperature should be around 90°(F) keep in a warm place for 30 minutes. Stir down as needed. |
Sponge should double in size and be bubbling all over. |
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