Differences Between Sponge Bread and Soaked Flour Bread Test
by Rachel
(Ontario, Canada)
I am currently making 2 loaves of homemade bread using a sponge method with only a 40 minute 'soaking' time to make the sponge.
At the same time, I am soaking whole wheat flour using your method (cut the recipe in half for 3 loaves). I will leave it to soak for 20 hrs. I will then compare my sponge method bread to the soaked flour bread to see what the difference is in texture, taste, etc.
I do believe that soaked grains may provide additional health benefits, and I have no way of really testing that aspect, so I'm just basing my test on look, texture, and taste. I will update with pictures and a review!
Eryn's Reply: How fun is that! Wow, you are really getting fancy with the sponge method which is a pre-ferment of a few ingredients like water, yeast, and flour. I believe you can select the percentages that you use of those pre-fermenting ingredients.
Definitely share the intricacies of making your sponge bread creation - especially if its turns out wonderfully! Please explain why you enjoy making sponge bread too.
Hmmm, I have never used the sponge method which is a bread making technique to improve the flavor and texture of the bread. I guess you can also lengthen this sponge making time or pre-fermenting time to create different breadmaking results.
But as you say, you want to find out how the look, texture, and taste compares. And it certainly would be fun if we had the tools to measure differences in nutrients, wouldn't it?
Make sure to share the ingredients used in your sponge bread recipe, and let us know if you changed the ingredients in my soaked flour bread recipe to best compare.
Well have fun Rachel, and I can't wait to find out what you discover!
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