How to bake sourdough bread

1. What is the starter in sourdough bread?

A) Baking soda and vinegar.
B) A commercial yeast packet.
C) A fermented mixture of flour and water containing wild yeasts and bacteria.
D) Just flour and water.

2. What is the ideal temperature range for maintaining a sourdough starter?

A) 50-55°F (10-13°C)
B) 90-95°F (32-35°C)
C) 32-40°F (0-4°C)
D) 70-75°F (21-24°C)

3. What does 'levain' refer to?

A) The type of oven used.
B) The baking process itself.
C) The flour used in sourdough.
D) A portion of starter used to leaven the final dough.

4. What is the purpose of autolyse?

A) To add flavor to the crust.
B) To hydrate the flour and develop gluten before adding starter and salt.
C) To make the dough sweeter.
D) To kill any bacteria in the flour.

5. Why is salt important in sourdough bread?

A) It is only for flavor.
B) It makes the crust darker.
C) It kills the yeast.
D) It controls fermentation and strengthens gluten.

6. What is 'bulk fermentation'?

A) Fermenting the starter separately.
B) Baking the bread.
C) Kneading the dough.
D) The primary fermentation period for the entire dough mass.

7. What is the purpose of stretch and folds?

A) To make the dough easier to handle.
B) To develop strength and structure in the dough.
C) To add air to the dough.
D) To remove excess water from the dough.

8. What does 'shaping' refer to?

A) Kneading the dough.
B) Forming the dough into its final shape before proofing.
C) Mixing the ingredients.
D) Baking the bread.

9. What is a 'banneton'?

A) A kneading tool.
B) A proofing basket used to support the dough's shape.
C) A type of flour.
D) A baking pan.

10. What is 'proofing'?

A) The final rise of the shaped dough before baking.
B) Kneading the dough.
C) The initial mixing of ingredients.
D) Baking the bread.

11. What is the purpose of scoring the dough?

A) To control the expansion of the loaf during baking.
B) To add flavor.
C) To let air escape.
D) To make the bread look pretty.

12. Why is baking in a Dutch oven beneficial?

A) It makes the bread bake faster.
B) It traps steam, creating a crispy crust and open crumb.
C) It adds flavor to the bread.
D) It prevents the bread from burning.

13. What temperature is ideal for baking sourdough bread in a Dutch oven?

A) 200-250°F (93-121°C)
B) 300-350°F (149-177°C)
C) 450-500°F (232-260°C)
D) 550-600°F (288-316°C)

14. How can you tell if sourdough bread is done baking?

A) Internal temperature reaches 205-210°F (96-99°C)
B) It looks golden brown.
C) It smells delicious.
D) It feels soft to the touch.

15. What causes a gummy crumb in sourdough bread?

A) Underbaking or insufficient fermentation.
B) Too much flour.
C) Overbaking.
D) Too much salt.

16. What is 'discard' in sourdough baking?

A) Unused flour.
B) Moldy starter.
C) The portion of starter removed before feeding.
D) The finished bread.

17. How does whole wheat flour affect sourdough bread?

A) It adds more flavor and texture but can make the dough denser.
B) It has no effect.
C) It makes the bread lighter.
D) It reduces the sour taste.

18. What is the ideal pH of a mature sourdough starter?

A) Between 3.5 and 4.5.
B) Above 8 (alkaline).
C) Below 3 (very acidic).
D) Around 7 (neutral).

19. Why is it important to let sourdough bread cool completely before slicing?

A) To improve the flavor.
B) To prevent burning your fingers.
C) To make it easier to slice.
D) To allow the crumb to set and prevent gumminess.

20. What does a 'sour' taste in sourdough bread indicate?

A) Underbaking.
B) The presence of mold.
C) The presence of lactic and acetic acids produced by bacteria.
D) Too much salt.

21. What is the purpose of water temperature control in sourdough?

A) To control the crust color.
B) To add flavor to the bread.
C) To influence the rate of fermentation.
D) To make the dough easier to handle.

22. What is 'lamination' in sourdough baking?

A) Baking at a low temperature.
B) Adding extra flour to the dough.
C) Gently stretching the dough into a thin sheet and folding it over itself.
D) Kneading the dough vigorously.

23. Why might your sourdough starter not be rising?

A) It is being stored in direct sunlight.
B) It has too much flour.
C) It is too old.
D) It might be too cold, too young, or not fed properly.

24. What is the role of the 'gluten window' test?

A) To test the dough's sweetness.
B) To determine the dough's temperature.
C) To check for sufficient gluten development.
D) To measure the dough's density.

25. What is the benefit of using rye flour in sourdough bread?

A) It adds a distinct flavor and improves moisture retention.
B) It reduces the sourness.
C) It makes the bread lighter.
D) It requires less fermentation time.

26. What does 'proofing in the refrigerator' do?

A) Makes the bread rise higher.
B) Prevents the bread from rising at all.
C) Slows down fermentation, developing more complex flavors.
D) Speeds up fermentation.

27. What causes large, uneven holes in sourdough bread?

A) Not enough water.
B) Too much salt.
C) Over-fermentation or insufficient shaping.
D) Under-fermentation.

28. What's the impact of higher hydration dough?

A) It results in a denser bread.
B) It shortens the fermentation time.
C) Often leads to a more open crumb and a longer fermentation time.
D) It is easier to shape.

29. What are common additions to sourdough besides flour, water, and salt?

A) Baking powder.
B) Commercial yeast.
C) Seeds, grains, herbs, or cheese.
D) Shortening.

30. What should you do if your dough is too sticky to handle?

A) Add more water to the dough.
B) Lightly flour your hands and the work surface.
C) Add more flour to the dough.
D) Knead the dough for a longer period.

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