Sponging - Glossary Term

view glossary term online: https://www.recipetips.com/glossary-term/t--34511/sponging.asp

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage. The yeast and any starter being used are added and mixed with only a portion of the flour. The dough is allowed to set until it has expanded slightly and then the mixing stage is continued. This process makes a lighter crumb bread with a flavor that is less yeasty.