> 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

Bill,
Next time you increase the starter and make your sponge, taste some of
the sponge before you add the rest of the ingredients. Depending on
the temperature at which the sponge ferments (and the varieties of
lactobacilli in your starter, and whether you have any whole wheat or
rye flour in the sponge) and how long you let it go before you use it,
you will find it more sour than the finished dough. There are things
you can do if you want more acid which others are more qualified to
talk about than I.
Doc