The sponge method is a two-step mixing process used in bread baking to enhance the flavor of the bread and create a lighter texture. The method involves creating a sponge, also known as a preferment, in the first step by mixing the yeast with the liquid and half the flour of the entire recipe/formula to create a thick batter. The sponge is then set aside to rise for a certain amount of time. In the second step, the remaining ingredients of the recipe/formula are incorporated into the sponge, and the dough is kneaded and set aside to rise until doubled in size. The sponge method is one of three main mixing methods used for making yeast bread dough, the other two being the straight dough method and the modified straight dough method. The sponge method produces breads with much more complex flavors and a lighter texture, making it particularly desirable for whole grain breads. The sponge method does, however, create a longer process for the bread from start to finish. The sponge and dough method is a type of bulk fermentation used in commercial bread-making, which involves creating a light, airy sponge by mixing a portion of the flour with yeast and water, and then adding the remaining ingredients to form a dough of optimum gluten development.