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How to bake sourdough bread - Quiz
Contributed by: Black
  • 1. What is the starter in sourdough bread?
A) A fermented mixture of flour and water containing wild yeasts and bacteria.
B) A commercial yeast packet.
C) Just flour and water.
D) Baking soda and vinegar.
  • 2. What is the ideal temperature range for maintaining a sourdough starter?
A) 32-40°F (0-4°C)
B) 70-75°F (21-24°C)
C) 50-55°F (10-13°C)
D) 90-95°F (32-35°C)
  • 3. What does 'levain' refer to?
A) A portion of starter used to leaven the final dough.
B) The flour used in sourdough.
C) The baking process itself.
D) The type of oven used.
  • 4. What is the purpose of autolyse?
A) To add flavor to the crust.
B) To kill any bacteria in the flour.
C) To make the dough sweeter.
D) To hydrate the flour and develop gluten before adding starter and salt.
  • 5. Why is salt important in sourdough bread?
A) It makes the crust darker.
B) It kills the yeast.
C) It is only for flavor.
D) It controls fermentation and strengthens gluten.
  • 6. What is 'bulk fermentation'?
A) Fermenting the starter separately.
B) Baking the bread.
C) The primary fermentation period for the entire dough mass.
D) Kneading the dough.
  • 7. What is the purpose of stretch and folds?
A) To develop strength and structure in the dough.
B) To make the dough easier to handle.
C) To add air to the dough.
D) To remove excess water from the dough.
  • 8. What does 'shaping' refer to?
A) Forming the dough into its final shape before proofing.
B) Mixing the ingredients.
C) Kneading the dough.
D) Baking the bread.
  • 9. What is a 'banneton'?
A) A type of flour.
B) A proofing basket used to support the dough's shape.
C) A baking pan.
D) A kneading tool.
  • 10. What is 'proofing'?
A) Baking the bread.
B) The initial mixing of ingredients.
C) The final rise of the shaped dough before baking.
D) Kneading the dough.
  • 11. What is the purpose of scoring the dough?
A) To make the bread look pretty.
B) To control the expansion of the loaf during baking.
C) To let air escape.
D) To add flavor.
  • 12. Why is baking in a Dutch oven beneficial?
A) It prevents the bread from burning.
B) It makes the bread bake faster.
C) It traps steam, creating a crispy crust and open crumb.
D) It adds flavor to the bread.
  • 13. What temperature is ideal for baking sourdough bread in a Dutch oven?
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)
  • 14. How can you tell if sourdough bread is done baking?
A) It feels soft to the touch.
B) It smells delicious.
C) It looks golden brown.
D) Internal temperature reaches 205-210°F (96-99°C)
  • 15. What causes a gummy crumb in sourdough bread?
A) Too much flour.
B) Too much salt.
C) Underbaking or insufficient fermentation.
D) Overbaking.
  • 16. What is 'discard' in sourdough baking?
A) Moldy starter.
B) Unused flour.
C) The finished bread.
D) The portion of starter removed before feeding.
  • 17. How does whole wheat flour affect sourdough bread?
A) It has no effect.
B) It reduces the sour taste.
C) It adds more flavor and texture but can make the dough denser.
D) It makes the bread lighter.
  • 18. What is the ideal pH of a mature sourdough starter?
A) Around 7 (neutral).
B) Between 3.5 and 4.5.
C) Below 3 (very acidic).
D) Above 8 (alkaline).
  • 19. Why is it important to let sourdough bread cool completely before slicing?
A) To allow the crumb to set and prevent gumminess.
B) To make it easier to slice.
C) To prevent burning your fingers.
D) To improve the flavor.
  • 20. What does a 'sour' taste in sourdough bread indicate?
A) The presence of lactic and acetic acids produced by bacteria.
B) Too much salt.
C) The presence of mold.
D) Underbaking.
  • 21. What is the purpose of water temperature control in sourdough?
A) To add flavor to the bread.
B) To influence the rate of fermentation.
C) To make the dough easier to handle.
D) To control the crust color.
  • 22. What is 'lamination' in sourdough baking?
A) Kneading the dough vigorously.
B) Gently stretching the dough into a thin sheet and folding it over itself.
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 too old.
C) It might be too cold, too young, or not fed properly.
D) It is being stored in direct sunlight.
  • 24. What is the role of the 'gluten window' test?
A) To test the dough's sweetness.
B) To check for sufficient gluten development.
C) To measure the dough's density.
D) To determine the dough's temperature.
  • 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 makes the bread lighter.
D) It requires less fermentation time.
  • 26. What does 'proofing in the refrigerator' do?
A) Prevents the bread from rising at all.
B) Makes the bread rise higher.
C) Speeds up fermentation.
D) Slows down fermentation, developing more complex flavors.
  • 27. What causes large, uneven holes in sourdough bread?
A) Too much salt.
B) Under-fermentation.
C) Over-fermentation or insufficient shaping.
D) Not enough water.
  • 28. What's the impact of higher hydration dough?
A) It is easier to shape.
B) It results in a denser bread.
C) Often leads to a more open crumb and a longer fermentation time.
D) It shortens the fermentation time.
  • 29. What are common additions to sourdough besides flour, water, and salt?
A) Commercial yeast.
B) Shortening.
C) Baking powder.
D) Seeds, grains, herbs, or cheese.
  • 30. What should you do if your dough is too sticky to handle?
A) Knead the dough for a longer period.
B) Add more flour to the dough.
C) Lightly flour your hands and the work surface.
D) Add more water to the dough.
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