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My grandma's sponge cake trick shook up how I bake bread
Last Tuesday my neighbor brought over a loaf she made using her grandma's sponge method, and I swear the crumb was fluffier than anything I've pulled out of my oven in 5 years. She just said, 'let the flour sit in the liquid for 20 minutes before you knead, it does the work for you,' and I felt dumb for never trying it. Has anyone else switched up their process after seeing an old family technique beat a modern recipe?
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avery6291mo ago
Whoa, wait, TWENTY minutes?! That’s it? I figured old school sponge methods meant like leaving stuff overnight or babysitting a bubbling mess on the counter. Just letting the flour soak for a quick rest before kneading sounds almost too easy to make that big of a difference. Honestly, I’m a little mad my own grandma never passed that down, she just told me to “feel” the dough and left me guessing. But now I’m totally gonna try this on my next loaf, even if I feel dumb for not figuring it out sooner.
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