Perfect Sandwich Bread
Julia Child likes to include a bit of starter (also known as a sponge, poulish orbiga) in her white sandwich bread dough since she thinks it gives a superior flavor and texture and improves the loaf's keeping qualities. This is a simple batter of flour, water and yeast that has been allowed to rise and bubble for several hours. To make it, whisk 1/2 cup of tepid water (105° to 110°) with 1/2 teaspoon active dry yeast and 1 cup all-purpose flour or bread flour in a bowl. Cover with plastic wrap and leave it at a cool room temperature for several hours or overnight. It will rise and form big bubbles and then sink down, at which time it is ready to use. You can also cover and refrigerate it for several days.