Author Topic: Italian Baby sponge?  (Read 970 times)

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Offline Bob1

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Italian Baby sponge?
« on: July 04, 2012, 06:38:08 AM »
Years ago I saw these two videos and I could not find any info on them.  I have had sourdough starters and have worked with them so I am familiar with the process.  Is the process of wrapping the old dough and creating pressure used to control the yeast or change the flavor.  I would really appreciate some enlightenment on this.