A) Commercial Yeast B) Baking Powder C) Baking Soda D) Sourdough Starter
A) A fermented mixture of flour and water containing wild yeasts and bacteria. B) Flour, water, and commercial yeast C) Flour, water, and sugar D) Just flour and water
A) 80-85°F (27-29°C) B) 32-40°F (0-4°C) C) 60-65°F (15-18°C) D) 70-75°F (21-24°C)
A) Refrigerating the starter B) Baking the starter C) Adding fresh flour and water to the starter. D) Adding salt to the starter
A) To skip kneading B) To hydrate the flour and develop gluten. C) To add flavor immediately D) To kill bacteria
A) Acts as a preservative B) Flavor and gluten development control C) Provides leavening D) Adds sweetness
A) The initial mixing of ingredients B) The first rise of the dough after mixing. C) Baking the bread D) The second rise after shaping
A) To add ingredients B) To strengthen the gluten and redistribute the gas. C) To deflate the dough D) To divide the dough
A) Storing flour B) Baking dough C) Mixing dough D) Proofing shaped dough.
A) Adding toppings to the dough B) Kneading the dough C) Making cuts on the surface of the dough before baking. D) Dividing the dough
A) To control expansion during baking. B) To make the bread look pretty C) To add flavor D) To help the dough rise faster
A) To prevent burning B) To trap steam and create a crispy crust. C) To bake faster D) To add flavor
A) 150-155°F (66-68°C) B) 220-225°F (104-107°C) C) 180-185°F (82-85°C) D) 205-210°F (96-99°C)
A) Over-fermentation B) Too much salt C) Under-fermentation. D) Using old flour
A) A portion of sourdough starter used in a bread recipe. B) A specific type of flour C) The baking method D) The entire batch of dough
A) 70-80% B) 30-40% C) 50-60% D) 90-100%
A) Baking the dough B) Kneading the dough C) The initial mixing of ingredients D) The final rise of the shaped dough.
A) Decreases fermentation time B) Makes the bread sweeter C) Reduces hydration D) Increases hydration and changes the texture.
A) The crust becomes too thick B) The dough can collapse and lose its shape. C) The bread will be easier to digest D) The bread will be sweeter
A) Adding more yeast B) Baking the dough C) Slowly proofing the dough in the refrigerator. D) Kneading the dough
A) Prevents over-proofing B) Makes the bread rise faster C) Makes the dough easier to handle D) Develops deeper flavor and improves crust.
A) The saltiness of the bread B) The sweetness of the bread C) The sour flavor produced by lactic and acetic acids. D) The bitterness of the crust
A) Oven temperature B) Type of flour used C) Amount of salt used D) Fermentation time, temperature, and hydration.
A) In a plastic bag in the freezer B) Uncovered at room temperature C) In a breathable bag or bread box at room temperature. D) In the refrigerator
A) The flour used to make the starter B) The water used to make the starter C) The portion of the starter that is removed before feeding. D) The entire batch of starter
A) Throw it away B) Make pancakes, waffles, or crackers. C) Use it to clean your oven D) Use it as fertilizer
A) Sourdough is faster to make B) Sourdough requires less flour C) Sourdough uses wild yeasts, commercial uses cultivated yeasts. D) Sourdough is sweeter
A) Mixing the dough B) Scoring the bread. C) Shaping the bread D) Measuring the ingredients
A) It remains the same size after feeding B) It smells bad C) It doubles in size and has a bubbly texture. D) It sinks to the bottom of the jar |