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.
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)
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.
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.
A) It controls fermentation and strengthens gluten. B) It kills the yeast. C) It is only for flavor. D) It makes the crust darker.
A) Fermenting the starter separately. B) Baking the bread. C) Kneading the dough. D) The primary fermentation period for the entire dough mass.
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.
A) Mixing the ingredients. B) Forming the dough into its final shape before proofing. C) Kneading the dough. D) Baking the bread.
A) A kneading tool. B) A proofing basket used to support the dough's shape. C) A baking pan. D) A type of flour.
A) The initial mixing of ingredients. B) The final rise of the shaped dough before baking. C) Kneading the dough. D) Baking the bread.
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.
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.
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)
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.
A) Underbaking or insufficient fermentation. B) Too much salt. C) Overbaking. D) Too much flour.
A) The portion of starter removed before feeding. B) Unused flour. C) Moldy starter. D) The finished 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.
A) Below 3 (very acidic). B) Around 7 (neutral). C) Between 3.5 and 4.5. D) Above 8 (alkaline).
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.
A) Underbaking. B) Too much salt. C) The presence of lactic and acetic acids produced by bacteria. D) The presence of mold.
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.
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.
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.
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.
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.
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.
A) Not enough water. B) Too much salt. C) Over-fermentation or insufficient shaping. D) Under-fermentation.
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.
A) Baking powder. B) Shortening. C) Commercial yeast. D) Seeds, grains, herbs, or cheese.
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. |