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Sponging

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A process in breadmaking where there is a period time allowed for fermentation during the mixing stage. The yeast and any starter being used are added and mixed with only a portion of the flour. The dough is allowed to set until it has expanded slightly and then the mixing stage is continued. This process makes a lighter crumb bread with a flavor that is less yeasty.

USDA Nutrition Facts

Serving Size1 oz
Calories289
Protein5g
Total Fat2g
Total Carbohydrates61g
Dietary Fiber0g
Sugars36g
Potassium99mg
Sodium244mg
Cholesterol102mg
Serving Size1 oz
Calories297
Protein7g
Total Fat4g
Total Carbohydrates57g
Potassium141mg
Sodium228mg
Cholesterol170mg
Serving Size1 oz
Calories364
Protein3g
Total Fat11g
Total Carbohydrates63g
Dietary Fiber0g
Sugars40g
Potassium87mg
Sodium365mg
Cholesterol16mg

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