Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Starter/Biga/Sponge/Poolish ????
    Lost? Site Map

    Starter/Biga/Sponge/Poolish ????

    Sat Feb 19, 2005 6:02 pm Groupie
    Okay, I'm getting really good at my regular bread making and want to dive into bigger better stuff.
    I'm thinking that pre-fermenting might be my next new thing. I got a book on bread making from the library, so I need to get the info from it FAST!
    Anyway, I have some questions;
    1. What is the main reason for making one of these starters?
    2. Do you NEVER add more yeast??
    3. I always add my salt to my dry ingredients, and obviously I won't be able to do that if I want to continue using my sponge or whatever it's called. So when do I add it? Seems like it wouldn't really incorporate after it's become a dough...
    4. Since I have LOTS of leftovers in my fridge at all times, how do I keep my biga from having that refrigerator funk?
    5. There is a recipe on here "sponge baguette" that says let your sponge sit for at least 15 mins. How would that do any good?
    6. I'm sure there are lots of other questions, but that's all off the top of my head.
    Thanks, Gina
    Sat Feb 19, 2005 8:13 pm Groupie
    This should answer some of your questions:

    Sat Feb 19, 2005 8:34 pm Groupie
    MEAN CHEF wrote:
    This should answer some of your questions:


    I've actually read that repeatedly. It's one of the reasons I've become interested in non-sourdough starters.
    Thank you for posting that recipe!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites