A) A commercial yeast packet. B) A fermented mixture of flour and water containing wild yeasts and bacteria. C) Just flour and water. D) Baking soda and vinegar.
A) 90-95°F (32-35°C) B) 50-55°F (10-13°C) C) 70-75°F (21-24°C) D) 32-40°F (0-4°C)
A) A portion of starter used to leaven the final dough. B) The type of oven used. C) The flour used in sourdough. D) The baking process itself.
A) To add flavor to the crust. B) To kill any bacteria in the flour. C) To make the dough sweeter. D) To hydrate the flour and develop gluten before adding starter and salt.
A) It controls fermentation and strengthens gluten. B) It kills the yeast. C) It makes the crust darker. D) It is only for flavor.
A) Baking the bread. B) Fermenting the starter separately. C) The primary fermentation period for the entire dough mass. D) Kneading the dough.
A) To add air to the dough. B) To remove excess water from the dough. C) To make the dough easier to handle. D) To develop strength and structure in the dough.
A) Baking the bread. B) Mixing the ingredients. C) Forming the dough into its final shape before proofing. D) Kneading the dough.
A) A baking pan. B) A proofing basket used to support the dough's shape. C) A type of flour. D) A kneading tool.
A) Baking the bread. B) The final rise of the shaped dough before baking. C) The initial mixing of ingredients. D) Kneading the dough.
A) To add flavor. B) To control the expansion of the loaf during baking. C) To let air escape. D) To make the bread look pretty.
A) It prevents the bread from burning. B) It traps steam, creating a crispy crust and open crumb. C) It makes the bread bake faster. D) It adds flavor to the bread.
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)
A) It looks golden brown. B) It smells delicious. C) Internal temperature reaches 205-210°F (96-99°C) D) It feels soft to the touch.
A) Underbaking or insufficient fermentation. B) Too much salt. C) Too much flour. D) Overbaking.
A) Moldy starter. B) The portion of starter removed before feeding. C) Unused flour. D) The finished bread.
A) It makes the bread lighter. B) It adds more flavor and texture but can make the dough denser. C) It reduces the sour taste. D) It has no effect.
A) Around 7 (neutral). B) Between 3.5 and 4.5. C) Below 3 (very acidic). D) Above 8 (alkaline).
A) To allow the crumb to set and prevent gumminess. B) To improve the flavor. C) To make it easier to slice. D) To prevent burning your fingers.
A) The presence of lactic and acetic acids produced by bacteria. B) Underbaking. C) The presence of mold. D) Too much salt.
A) To make the dough easier to handle. B) To add flavor to the bread. C) To control the crust color. D) To influence the rate of fermentation.
A) Adding extra flour to the dough. B) Gently stretching the dough into a thin sheet and folding it over itself. C) Baking at a low temperature. D) Kneading the dough vigorously.
A) It is too old. B) It might be too cold, too young, or not fed properly. C) It is being stored in direct sunlight. D) It has too much flour.
A) To determine the dough's temperature. B) To check for sufficient gluten development. C) To test the dough's sweetness. D) To measure the dough's density.
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.
A) Prevents the bread from rising at all. B) Makes the bread rise higher. C) Slows down fermentation, developing more complex flavors. D) Speeds up fermentation.
A) Over-fermentation or insufficient shaping. B) Too much salt. C) Not enough water. D) Under-fermentation.
A) It shortens the fermentation time. B) Often leads to a more open crumb and a longer fermentation time. C) It is easier to shape. D) It results in a denser bread.
A) Baking powder. B) Shortening. C) Seeds, grains, herbs, or cheese. D) Commercial yeast.
A) Add more flour to the dough. B) Knead the dough for a longer period. C) Lightly flour your hands and the work surface. D) Add more water to the dough. |