Generally speaking, the sponge method produces a lighter and whiter loaf than the bread made by the straight dough method. Bread made by the straight dough method has the advantage over bread made by the sponge method in flavor, texture and keeping qualities.
SPONGE METHOD
One quart of water or half water and half milk, 80 degrees Fahrenheit,
Two yeast cakes,
Two and one-half quarts or two and one-half pounds of flour,
One ounce of sugar.
Dissolve the sugar and yeast in the water and add the flour. Beat to thoroughly blend and then set aside to raise for three hours, then add
One ounce of salt,
One and one-half ounces of shortening,
One and one-half quarts or one and one-half pounds of flour.