Ingredients

• 13/4 cups warm water
• 1/4 tsp active dry yeast or ¾ tsp Surebake
• 31/2 cups high grade white flour

Method

1. Mix all ingredients together and beat by hand for 2 minutes.
2. Transfer to a clean container and leave at room temperature for 6-8 hours until it has tripled in volume. The dough will have large bubbles appearing on the surface. You need to use the sponge before they begin to deflate.
3. If you prefer, the sponge can be placed into the fridge at point 2 for 12 hours, then left at room temperature for 1 hour before using.