Examples for various wheat sponges: The IREKS Compendium of Baking Technology

Wheat sponges are processed in many countries for typical baked goods. Some are presented in the following.

Example for zero dough

Example for Hebel, Dampfl

Example for sponge dough

Example for apara

Example for biga

Example for poolish

Example for liquid sponge or brew

Depending on the quantity of addition and dough method, the influence of wheat sponges on the aroma and taste of wheat baked goods is limited. For the production of baked goods with optimum crumb properties and an expressive smell and taste with a strong character, dried sourdoughs and/or aromatic malt products are added to the application recipe over and above. The malt products are, in part, already added to the wheat sponge.