I started with SAF Instant yeast from King Arthur Flour Company. For this special sponge, we needed to bring out the big guns - KAF's "Sir Lancelot Flour" and, their crock for bread starters. FYI - KAF was mentioned in Nancy Harmon Jenkins' latest cookbook edition. Yea! Props for some of my favorite peeps!!!
I added 1 & 1/2 cups very warm water to the crock and then the 1 tsp of instant yeast.
The Sir Lancelot flour came next, and then I stirred it to a sloppy-looking mess.
This sponge is going to sit overnight in a corner of my countertop and come tomorrow, I'll be preparing the rest of the dough. More flour, water, salt, oil-cured black pitted olives, and orange zest...can't wait!