A sponge – typically a mixture of flour, liquid and yeast – adds a deeper flavor and better texture to finished bread.
![](https://assets.wsimgs.com/wsimgs/ab/images/dp/recipe/202411/0025/img62.jpg)
Add flour to the proofed yeast
To make a sponge, first proof the yeast in a large mixing bowl. Add the flour and any other ingredients called for in the recipe and stir with a wooden spoon until smooth.
![](https://assets.wsimgs.com/wsimgs/ab/images/dp/recipe/202411/0021/img72.jpg)
Cover and let the sponge stand
Cover the bowl with plastic wrap and let stand for at least 3 hours at cool room temperature or up to overnight in the refrigerator, or according to your recipe.
![](https://assets.wsimgs.com/wsimgs/ab/images/dp/recipe/202411/0025/img63.jpg)
Bring sponge to room temperature
When the sponge is ready it will have risen, be bubbly and have a slightly sour or fermented smell. If the sponge has been refrigerated, bring it to room temperature for 1 hour before finishing the dough.
![](https://assets.wsimgs.com/wsimgs/ab/images/dp/recipe/202411/0025/img64.jpg)
Troubleshooting:
Check on the sponge periodically during proofing. If it doesn’t look bubbly or smell sour, discard it and start again with fresh ingredients.