Step 1: N mixing bowl stir together the flour, water and yeast until all of the flour is hydrated. The dough should soft and sticky . . . looks like very thick pancake batter. Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or until the sponge becomes bubbly and foamy.
Step 2: Immediately refrigerate . . . it will keep up to 3 days.
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