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