"TG" > wrote in message
ups.com...

bill wrote:
> Hi,
>
> I have a few questions about sourdough in developing the sponge:
>
> 1. Is it advisable to use sugar ?

HI Bill,

I think this is mostly a matter of taste but sugar is a preservative so
not too much.

> 2. Is it advisable to add oil ?

I can't think of any advantage.

> 3 Is it advisable to kneed the dough ?

Again no advantage

> thanks for the advice in advance,

You're welcome. I answered each of these to the best of my knowledge.
It's worth noting that for the best dough health and flavour add a
small amount of starter ±20% is what is best and what I've done for
the majority of my baking years. I dabbled for a year with + 40% but
I'd not do that again.

So, is it worth worrying about such a small part of your dough?

Regards
TG



No worries here and thanks to both of you ... This is becomming a new hobby
for us.

I did the sponge last nite and it rose very well (tripple) in 12 hours. the
recipe called for 1/2 cup of sugar & 6 c of flour in it ... I used 1/4 cup
sugar and some oil (1/4 c) and did not knead.
It's in the bread pans now, rising again... The dough tastes somewhat sour.
I suspect the sugar may rob some of the sourness?

Thanks again

Bill