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ISO: Bread Sponge

Misc.
I have had a request for a recipe for "Bread Sponge" it included a starter that is made of yeast, water and flour. I do not know a lot more about it sorry this is not much to go on. The starter is not runny but is not thick either.
MsgID: 0215984
Shared by: Trudi, Kansas
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Bread Sponge
  Trudi, Kansas
2 Recipe: Rustic Bread with Variations (using sponge starter)
  Betsy at Recipelink.com
3 Question - Is Rustic Bread the same as Ciabatta bread? (nt)
  june/FL
4 ISO: Can we help you any further???
  CASS - LAS VEGAS
5 Yeah! Cass is back!!
  Kelly~WA
6 ISO: I am so happy & impressed
  CASS - LAS VEGAS
7 ISO: How nice to see you back with us, Cass
  manyhats
8 ISO: Thank-you
  CASS - LAS VEGAS
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  • I'm Ukrainian too
  • Not familiar with that torte - sorry, I can't help you if you want that particular torte. If you are still want my mom's recipe, please let me know. I will try to get her to write something down.... you know how Ukra...
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  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!