View Formula
Prep Time: 14 - 18+ hours
Bake Time: 11 - 13 minutes
Sponge Dough
BAKING SOLUTIONS FOR SPONGE DOUGH
Lesaffre and Red Star offer a range of premium yeast and ingredients for formulas that follow the sponge method. Our commercial baking products suited for sponge doughs include dry and fresh yeasts, reducing agents, bread improvers and sourdough concentrates and powders that ensure superior dough performance.
Explore our range of products for sponge doughs below.
1-800-770-2714
To Place an Order
Volume 4.1
Saf-Pro Volume 4.1 (formally Saf-Pro Ibis Silver)
#27350
Softness 4.1 + V
Softness 4.1 + V (formally Saf-Pro Lesoft)
#27550
Red Star Double Strength Yeast Food
#28200
Red Star Dry Malt 60° Lintner
#24000
Livendo S400
#27500
Livendo F100
#27095
Red Star Crumbled Yeast
#05500
Red Star Block Yeast
#05200
Red Star ESL (Extended Shelf Life) Block Yeast
#05020, 05040, 05050
Red Star Organic Block Yeast
#05400
Red Star Cream Yeast
#84100
Red Star All Natural Active Dry Yeast
#15850
Red Star Active Dry Yeast
#15700, 15800, 15903
Saf-Instant Fermipan 2 in 1
#66017
Volume 3.1
Saf-Pro Volume 3.1 (formally Ibis Green)
#27251
Relax® 100
SAF Pro Relax 100
#27150
Saf-Pro Relax 200
#27165
Saf-Pro Relax + YF
#73050
Red Star Sprouted Malted Wheat Flakes
#24200
Red Star 3LD Dry Malt Syrup
#07000
Saf-Instant Green
#31050
Saf-Instant Blue
#35050
Saf-Instant Red
#15909, 31105, 31150, 41305
Saf-Instant Gold
#15910, 35150
Saf-Instant Premium/Purple
#15930, 31190
Saf-Pro Relax 40 Organic
#73030
Saf-Pro Volume 5.1
#27715
Saf-Pro Improver Volume 6.1
#27795
Organic Instant Dry Yeast
Red Star Organic Instant Dry Yeast
#31180, 31195
Saf-Pro Softness 3.1 + V
#27275
Red Star ESL (Extended Shelf Life) Block Yeast for Individual Sale
#05075
STAR-ZYME™ AST 100
STAR-ZYME™ AST 100
#26100
STAR-ZYME™ AST 200
STAR-ZYME™ AST 200
#26050
STAR-ZYME™ AST 250
STAR-ZYME™ AST 250
#26250
STAR-ZYME™ AST 300
STAR-ZYME™ AST 300
#26300
XtendLife™ 15
XtendLife™ 15
#38600
XtendLife™ 20
XtendLife™ 20
#38625
XtendLife™ 40
XtendLife™ 40
#38650
STAR-ZYME™ STR 601
