How To Bake Pandesal and Other Breads

It's just part flour, water and a tiny bit of yeast or none (if you're making a Sourdough starter). Mix using a wooden spoon, cover and leave for at least 4 hours or up to 12 hrs. That's a sponge, a pre-ferment or patê fermenteè.  The formula could be anything from 2% to as high as 80% of your base flour depending on the kind of bread you are making, but it ultimately ends up on you as the baker deciding on how much sponge you really need or want. Martha Stewart sometimes uses a cup of flour where she adds a tsp of yeast, ferments it for half an  hour to 1 hour. That's here recipe. Mine varies too depending mostly on the type of bread I want to make and then the ingredients. The length of fermentation also depends on your production demands and the kind of recipe you're making. Longer fermentation yields more flavor. That's a fact.  If you ask me, I prefer an overnight sponge, the kind I mix in less than 5 minutes then leave for the next day. I sugge...