Since I’ve owned a sourdough starter I’ve tried a number of recipes, all of which call for you to create first the starter, then a second leavener based on a small amount of that starter. It adds up to a lot of fuss, and, if you’re a working-away-from-home person, timing worries. I decided to look…

adapted from George Greenstein’s Secrets of a Jewish Baker. This is a sweet, high-rising, soft bread that makes great toast and sandwiches.   Sponge 2 cups warm water 2 packages (4 and 1/2 teaspoons) active dry yeast 3 cups unbleached all-purpose flour In a large bowl, sprinkle the yeast over the warm water to soften…