Nov 25, 2016
* Fixed crash caused by previous update - sorry to those that encountered it.
* Added new ingredient type called "Sponge", which is a preferment dough. In proper baker's parlance a sponge only contains yeast as leaven. A true sourdough doesn't have bakers yeast added.
* Sourdough & Sponge stages can be added to production stages. The sourdough/sponge will be calculated as if defined in the base formula. Thus % are based on base formula's flour weight, and not production stage's weights.
