The sponge method
A. is often used for preparing hot dog and hamburger buns.
B. is often used with ready-to-use bread-making mixtures.
C. involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy.
D. requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.
Answer: C
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