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