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1
Day 1: Make Sponge 1 by combining the starter liquid and flour.
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2
Mix together lightly, and mark the liquid level with a rubber band.
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3
The liquid can be a bit floury.
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4
Leave in a warm place for 8 to 12 hours to ferment.
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5
When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
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6
Rest for 12 hours in the refrigerator.
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7
Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
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8
Leave in a warm place for 8 to 12 hours to ferment.
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9
When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
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10
Rest for 12 hours in the refrigerator.
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11
Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
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12
Leave in a warm place for 8 to 12 hours to ferment.
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13
When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
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14
Rest for 12 hours in the refrigerator.
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15
Use the completed starter sponge to make delicious bread or waffles.
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16
Use up the starter sponge within 2 weeks.
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17
If the sponge loses its oomph, use in pizza dough or waffle batter.
