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