White Bread (Sponge Starter)


by: Zoo Kitchen

This bread using a sponge starter is the second quickest dough (after the straight dough method). The sponge starter is a very easy method to incorporate into your baking. Because this recipe contains milk, the loaf ends up with a softer crust than breads made with water only. If you prefer a more brittle crust, substitute waterfor the milk. Makes:1 8-cup loaf, 2 baguettes, 1 boule, or 1 bâtard


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serves: 1

4 cups flour

13 tablespoons water (barely warm)

2/3 cup barely warm milk

1 1/2 teaspoons yeast (active dry)

1 teaspoon sugar

3/4 teaspoon salt

Oil for the pan

Nutrition Facts
White Bread (Sponge Starter)

Servings Per Recipe: 1

Amount per Serving

Calories: 1955

  • Total Fat: 10.9 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.8 mg
  • Sodium: 2202 mg
  • Total Carbs: 394.4 g
  •     Dietary Fiber: 13.8 g
  •     Sugars: 5.5 g
  • Protein: 59.5 g

how is this calculated?

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1.  Pour the warm liquids over the flour and stir with a whisk to combine.

2.  Sprinkle all the yeast over the flour mixture.

3.  The level ofthe sponge starter is marked on the container.

4.  The sponge starter is ready to use when doubled in volume.

5.  Combine the starter with the rest of the bread ingredients.

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