Overnight Ploomish aka – “Mock Sponge”
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Makes enough as a starter for one recipe sourdough, super seedy or baguette
2½ teaspoons active dry yeast (not instant)
2 cups flour
2 cups distilled water
Combine all ingredients in a crock or bowl. Let rest at room temp for an hour then refrigerate for 8 hours and up to 14.
Use this in place of the sponge in the Basic Sourdough Bread if you did not have time to make a true starter. You can also use this in any bread you like to add a hint of sourness and depth of flavor. Just eliminate the yeast in the recipe and adjust flour and water to make a nice dough (side note: this is what you will do with me today).
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