Ingredients
1. 4 level teaspoons dried yeast. 3. 875 g (1 lb. 12 oz.) plain flour.
2. 600 ml (1 pint) cold water.
Disperse the dried yeast in the cold water and then mix in the flour. A soft dough will be obtained which is allowed to rise in a cool place overnight or from 12-24 hours. During this time the sponge will more than treble volume and then collapse. Only after the sponge has collapsed will it be ready for the dough making part of the process.
This sponge will require a 4 litre (6 pt) size saucepan or a 25 cm (10 inch) diameter sufuria and during its' fermentation should be covered by a saucepan lid or damp cloth.
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