Wheat sponges are doughs from milled wheat products, added liquid, yeast and other recipe components, if required, which are processed before the main dough according to a defined procedure without the formation of higher quantities of acid being pursued specifically.
Many diverse wheat sponges have been developed in bakeries for different objectives in the doughs and baked goods. Here the relevant raw material situation, quality of wheat flour and the consumer expectations play a large role.
Achieving the optimum quality of baked goods is often only possible with the use of the suitable wheat sponge. Wheat sponges have the advantage that they can be used in relatively high quantities in comparison to wheat sourdoughs, as the degree of acidity is significantly lower.