A) Baking Powder B) Sourdough Starter C) Baking Soda D) Commercial Yeast
A) Flour, water, and commercial yeast B) Just flour and water C) A fermented mixture of flour and water containing wild yeasts and bacteria. D) Flour, water, and sugar
A) 70-75°F (21-24°C) B) 60-65°F (15-18°C) C) 32-40°F (0-4°C) D) 80-85°F (27-29°C)
A) Adding salt to the starter B) Adding fresh flour and water to the starter. C) Refrigerating the starter D) Baking the starter
A) To skip kneading B) To hydrate the flour and develop gluten. C) To add flavor immediately D) To kill bacteria
A) Adds sweetness B) Flavor and gluten development control C) Provides leavening D) Acts as a preservative
A) The initial mixing of ingredients B) Baking the bread C) The second rise after shaping D) The first rise of the dough after mixing.
A) To add ingredients B) To deflate the dough C) To divide the dough D) To strengthen the gluten and redistribute the gas.
A) Storing flour B) Mixing dough C) Proofing shaped dough. D) Baking dough
A) Making cuts on the surface of the dough before baking. B) Kneading the dough C) Dividing the dough D) Adding toppings to the dough
A) To help the dough rise faster B) To add flavor C) To control expansion during baking. D) To make the bread look pretty
A) To bake faster B) To prevent burning C) To add flavor D) To trap steam and create a crispy crust.
A) 150-155°F (66-68°C) B) 205-210°F (96-99°C) C) 180-185°F (82-85°C) D) 220-225°F (104-107°C)
A) Over-fermentation B) Under-fermentation. C) Using old flour D) Too much salt
A) The entire batch of dough B) A specific type of flour C) A portion of sourdough starter used in a bread recipe. D) The baking method
A) 90-100% B) 70-80% C) 50-60% D) 30-40%
A) Kneading the dough B) The final rise of the shaped dough. C) Baking the dough D) The initial mixing of ingredients
A) Decreases fermentation time B) Makes the bread sweeter C) Reduces hydration D) Increases hydration and changes the texture.
A) The dough can collapse and lose its shape. B) The bread will be sweeter C) The crust becomes too thick D) The bread will be easier to digest
A) Adding more yeast B) Slowly proofing the dough in the refrigerator. C) Baking the dough D) Kneading the dough
A) Prevents over-proofing B) Develops deeper flavor and improves crust. C) Makes the bread rise faster D) Makes the dough easier to handle
A) The sweetness of the bread B) The sour flavor produced by lactic and acetic acids. C) The bitterness of the crust D) The saltiness of the bread
A) Fermentation time, temperature, and hydration. B) Amount of salt used C) Type of flour used D) Oven temperature
A) In the refrigerator B) Uncovered at room temperature C) In a plastic bag in the freezer D) In a breathable bag or bread box at room temperature.
A) The portion of the starter that is removed before feeding. B) The flour used to make the starter C) The water used to make the starter D) The entire batch of starter
A) Make pancakes, waffles, or crackers. B) Throw it away C) Use it as fertilizer D) Use it to clean your oven
A) Sourdough uses wild yeasts, commercial uses cultivated yeasts. B) Sourdough is sweeter C) Sourdough requires less flour D) Sourdough is faster to make
A) Mixing the dough B) Shaping the bread C) Scoring the bread. D) Measuring the ingredients
A) It sinks to the bottom of the jar B) It smells bad C) It doubles in size and has a bubbly texture. D) It remains the same size after feeding |