Hello @daliciousbread,

We are very glad to hear the information is helpful to you!!

you can read some more details on citric acid here: https://bakerpedia.com/ingredients/citric-acid/. This would add a sour taste to your bread, and provide some additional oxidation.  For bread this is not an effective preservative, as the citric decomposes at h…[Read more]

Hello @daliciousbread,

1. The amount of water absorption – 50-60% – is the total amount of water for the total amount of flour, including the sponge.
   For example:
   Sponge
   Flour   10 kg    100% BP     20% Total BP
   Water   5.5 kg    55% BP     11% Total BP
   Yeast    2 kg       20% BP        4% Total BP
   Dough
   Flour     40 kg     100% BP     80% Tot…

[Read more]

Hello @daliciousbread,

the amount of flour you use for a sponge is up to you and the flavor profile you are after.  Typically 60%-90%, and I have seen as little as 25% of the total flour.  You might want to test some small batches first to compare.  Here is some related information: https://bakerpedia.com/processes/sponge-and-dough/

Ascorbic aci…[Read more]

Hello @daliciousbread!

Thank you for reviving this thread with your questions, quite appropriate at this time.

Most preferments are made only with flour water and yeast.  Adding Flavours at this stage is not generally beneficial, as they are often Los to the fermentation, but there are sometimes special or unique exceptions.

Preferments can be…[Read more]

Welcome @daliciousbread!!
We are looking forward to your contributions and questions!