I'm new to baking with weights--but so far these seem off--for the sponge I've used more like 1/8 cup of each flour and 3/4 cup water. I'm not sur...
...e if that's "normal"? Has anyone tried making this recipe with the weights instead of volume
Recipe question for:
Vanilla Porter Rye Bread
Recommended by Food52
6 Comments
I agree with Amy that sponges are typically 50 - 50, but by weight; in this case, the water would be 56 grams. But again, I haven't made this, so 178 grams might be the right amount of water, in light of the quantities of other ingredients added later.
Also, when making sponges, many of us would use much less yeast and let the sponge sit for a much longer period to develop flavor. With the rye flour, which tends to ferment quickly, and the porter, which no doubt is full of flavor, that might not be necessary.
In any event, may I respectfully suggest that someone on the staff at Food52 might want to take a look at the water conversion and revise the recipe. It is not my intention to berate or belittle anyone at Food52. There seems simply to be an error here, one way or the other. ;o)