Published: · Modified: by Amee Livingston · As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Tweet
Share
Jump to Recipe Pin Recipe
Making a yeast starter sponge from scratch for bread and cake recipes is actually really simple. Using this yeast starter sponge yields breads and cakes with amazing taste and texture!
I made this sponge with my great grandmother's vintageBread Sponge Cakerecipe in mind but it will also work beautifully for a crusty loaf of bread. Think sourdough without the bite but the same great texture.
Making a yeast starter sponge is very simple, it just requires a little bit of patience. An artisan sponge starter needs to rest for 16 to 24 hours before you bake with it.
Don't let the rest time intimidate you because it's only made with three ingredients. It really is incredibly easy. Trust me, I don't have time for complex baking projects! I don't know why working with yeast seems so intimidating, but once you make your first sponge, you'll feel like a baking pro!
A Yeast Starter Sponge Will Elevate Your Baking Results
During this process of dough fermentation enzymes (protease and amylase) are created that leaven the bread. This helps to soften the gluten in the dough and allows the protein matrix to stretch as the mix expands, resulting in bread with beautiful structure and increased volume. Two of my favorite breads, brioche and German stollen, use the sponge method to get those scrumptious results.
Making a yeast starter sponge combines equal parts cold spring water, unbleached bread flour, and active dry yeast.
I am using 2 cups of cool bottled spring water, 2 cups of unbleached bread flour, and ½ teaspoon active dry yeast. Mix all ingredients in a large bowl.
After all ingredients are mixed well, cover with a plate or lid and let sit at room temperature for 16-24 hours. You can mix with a wooden spoon a few times during the process. You can make a quick sponge using equal parts water to flour and ½ teaspoon dry yeast.
Let sit for two to three hours and use it in your next batch of bread. I am going the traditional route here, so I will use my starter tomorrow evening to make the cake. If you have sponge leftover, you can store it in the refrigerator. Experiment with your own sponge, adding less yeast. It's the fun learning process of baking!
This is what it looks like when you're ready to bake...
I shared a favorite vintage Cinnamon Raisin Cake recipe from my great grandmother using this sponge starter. However, if you want to go for a savory classic loaf recipe, this French-style Country Bread recipe from King Arthur Flour is pretty amazing.
Sponge Cake Starter (for a sponge cake)
This bread sponge starter recipe is the base needed to create tender sponge cake recipes.
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 5 minutes minutes
Resting time: 1 day day
Total Time: 1 day day 5 minutes minutes
Servings: 1 sponge
Calories: 922kcal
Author: Amee
Ingredients
- 2 cups of cool filtered water
- 2 cups of unbleached bread flour
- ½ teaspoon active dry yeast
Instructions
Whisk all ingredients together in a large bowl until combined.
Cover bowl with a plate, plastic wrap, or lid and let sit at room temperature for 18-24 hours.You can mix with a wooden spoona few times during the process.
After resting time, proceed with your desired recipe.
Notes
Nutrition info is for the entire sponge
Nutrition
Calories: 922kcal | Carbohydrates: 184g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 307mg | Fiber: 8g | Sugar: 1g | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
- Author
- Recent Posts
Follow me
Amee Livingston
Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!
Follow me
Latest posts by Amee Livingston (see all)
- Tiramisu Protein Overnight Oats - March 25, 2024
- Baked Stuffed Tomatoes with Spinach and Cottage Cheese - March 18, 2024
- Veggie-Packed Low-Carb High-Protein Breakfast Casserole - March 7, 2024
Pin
Share
Tweet
Share
More Dessert Recipes
- Blender Protein Chocolate Mousse
- Easy Nutella Cake Pops
- Easy Hot Cocoa Mug Cake (Gluten-Free)
- Easy Pancake Mix Cookies (Gluten-Free Option)
Reader Interactions
Comments
Julie
I see you have a graham flour bread, I am looking for on like my german grandmother made, it was the only bread we had. She would make around 5 to 10 loafs every time she made it. I remember she used lard, molasses , grandham flour and white flour. Would you happen to have a recipe kinda like hers. hope yyou do thanks
Reply
Amee Livingston
Hi Julie! That recipe sounds delicious. I don't have a recipe with those exact ingredients, the graham bread would be the closest that I have. I wish you luck in finding it. I know how special those old family recipes are!!
Reply