How to bake sourdough bread

1. What is the starter in sourdough bread?

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

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

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

3. What does 'levain' refer to?

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

4. What is the purpose of autolyse?

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

5. Why is salt important in sourdough bread?

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

6. What is 'bulk fermentation'?

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

7. What is the purpose of stretch and folds?

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

8. What does 'shaping' refer to?

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

9. What is a 'banneton'?

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

10. What is 'proofing'?

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

11. What is the purpose of scoring the dough?

A) To let air escape.
B) To add flavor.
C) To control the expansion of the loaf during baking.
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 prevents the bread from burning.
C) It traps steam, creating a crispy crust and open crumb.
D) It adds flavor to the bread.

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

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

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

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

15. What causes a gummy crumb in sourdough bread?

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

16. What is 'discard' in sourdough baking?

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

17. How does whole wheat flour affect sourdough bread?

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

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

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

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

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

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

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

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

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

22. What is 'lamination' in sourdough baking?

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

23. Why might your sourdough starter not be rising?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Created with That Quiz — the math test generation site with resources for other subject areas.