How to bake sourdough bread

1. What is the starter in sourdough bread?

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

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

4. What is the purpose of autolyse?

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

5. Why is salt important in sourdough bread?

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

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

8. What does 'shaping' refer to?

A) Mixing the ingredients.
B) Forming the dough into its final shape before proofing.
C) Kneading the dough.
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 baking pan.
D) A type of flour.

10. What is 'proofing'?

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

11. What is the purpose of scoring the dough?

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

12. Why is baking in a Dutch oven beneficial?

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

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

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

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

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

15. What causes a gummy crumb in sourdough bread?

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

16. What is 'discard' in sourdough baking?

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

17. How does whole wheat flour affect sourdough bread?

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

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

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

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

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

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

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

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

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

22. What is 'lamination' in sourdough baking?

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

23. Why might your sourdough starter not be rising?

A) It has too much flour.
B) It is being stored in direct sunlight.
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 determine the dough's temperature.
B) To test the dough's sweetness.
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 reduces the sourness.
B) It adds a distinct flavor and improves moisture retention.
C) It requires less fermentation time.
D) It makes the bread lighter.

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

A) Makes the bread rise higher.
B) Slows down fermentation, developing more complex flavors.
C) Prevents the bread from rising at all.
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) Often leads to a more open crumb and a longer fermentation time.
B) It results in a denser bread.
C) It is easier to shape.
D) It shortens the fermentation time.

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

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

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

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.

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