Sponge can be refrigerated for one week or frozen for up to three months. Use it to make ciabatta, peasant bread, and olive-filled rolls.

• 1½ cups warm water, 100 degrees to 110 degrees
• ½ teaspoon active dry yeast
• 3½ cups bread flour

1. In the bowl of an electric mixer, combine ¼ cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough.
2. Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.

Makes about 3½ cups.