Ingredients
1 1/2 cups warm water (about 110 degrees)
1/2 teaspoon active dry yeast
3 1/2 cups all-purpose flour
Vegetable oil, for bowl
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, combine 1/4 cup warm water and the yeast. Let stand until foamy, about 10 minutes.
Add remaining 1 1/4 cups warm water and the flour; mix on low speed, 2 minutes; the sponge should feel like a very wet dough.
Place sponge in a lightly oiled bowl. Cover with plastic wrap, and let stand at room temperature for 24 hours. Store sponge, refrigerated, up to 1 week, or freeze in plastic for up to 3 months. Bring sponge to room temperature before using.
