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Sponge For Mac



Understand the sponge method used for bread making and how and when this method is used for mixing yeast dough.

The Sponge Method for Mixing Yeast Dough Overview

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There are three main mixing methods used for making yeast bread dough: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method. The ingredients are mixed together in two steps with the sponge mixing method. The first step is to create the sponge, also known as a preferment.

What is a Sponge (aka a Preferment)?

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A preferment is when some of the ingredients of the yeast dough are mixed together before the whole dough is made. This mixture is allowed to ferment for a period of time before the rest of the ingredients are added. This process creates more depth of flavor and also produces bread with a lighter and fluffier texture.

Sponge (preferment) before mixing the rest of the dough

Procedure for The Sponge Mixing Method

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Step 1: Make the Sponge

The liquid, all or part of the yeast, and about half of the total quantity of flour are mixed together. This makes a thick batter that will be left to ferment until it is double in bulk.

Step 2: Make the Dough

After the sponge has doubled in size, deflate the air out of it and add the rest of the ingredients. Proceed with the recipe for making the bread.

Advantages and Disadvantages of the Sponge Mixing Method for Yeast Bread

The sponge mixing method produces breads that have much more complex flavors and a lighter texture. This method is particularly desirable for whole grain breads. The sponge method does, however, create a longer process for the bread from start to finish.

Sponge For Ciabatta Bread

Sponge

Bread Recipes Utilizing the Sponge Mixing Method

It should be noted that the sponge mixing method can be used for any bread recipes even if it doesn’t specifically call for this method.

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This week’s recipe comes from someone who doesn’t have an internet presence at all. Mamie Patton was a family friend of my aunt and her family for several years, which is how I was fortunate enough to enjoy her delicious food. Growing up in an African American family in the South, there were some foods that felt like family tradition. Mac and Cheese was one of our favorites and no one’s recipe warmed my heart (and my stomach) like Mamie’s. I used her recipe as a guideline, substituting cheeses for ones I love and adding different spices to fit my palate. It’s not something I can eat every day, in any case, but is a nice treat once or twice a year. –Kristina

About Mamie: A native of Athens, Alabama, Mamie Patton has been cooking since she was 7 years old. Mamie and her husband Jerry currently live in Huntsville, Alabama and there is nothing that Mamie enjoys more than cooking and reading cookbooks, other than eating.

See Mamie’s favorite recipe after the jump.

Mamie’s Baked Mac and Cheese

  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard (optional)
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 tablespoons margarine
  • 8 ounces shredded cheddar cheese, divided (about 2 Cups)
  • 8 ounces elbow macaroni, or other preferred shape, cooked 6 minutes, drained (about 3/4 cups)

Sponge For Mac Os

  1. Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It’s very important that you stir constantly so as not to burn, do not skip this step!
  2. After the mixture has boiled for 1 minute, remove from heat.
  3. Reserve 1/4 cup cheese for topping, then stir remaining cheese into the milk mixture until melted.
  4. Add elbow macaroni noodles to cheese mixture and stir to combine.
  5. Pour contents of pan into a greased 2-quart casserole dish, or smaller individual dishes. Sprinkle with reserved cheese.
  6. Bake uncovered in 375 degree oven until golden and crispy on top, or however you prefer your macaroni and cheese.
Sponge


Why Mamie loves this recipe

This is a modified version of the recipe from the back of the Mueller’s pasta box. I add half an additional cup of cheese to the recipe, and do a mix of mild and sharp cheddar, and I use skim milk (and less of it) instead of whole fat milk. When I am cooking for others, I have come back to this version of macaroni and cheese over the years because it is the one people like best.