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How to bake sourdough bread
Contributed by: Black
  • 1. What is the starter in sourdough bread?
A) Baking soda and vinegar.
B) Just flour and water.
C) A commercial yeast packet.
D) A fermented mixture of flour and water containing wild yeasts and bacteria.
  • 2. What is the ideal temperature range for maintaining a sourdough starter?
A) 70-75°F (21-24°C)
B) 32-40°F (0-4°C)
C) 90-95°F (32-35°C)
D) 50-55°F (10-13°C)
  • 3. What does 'levain' refer to?
A) The baking process itself.
B) The flour used in sourdough.
C) The type of oven used.
D) A portion of starter used to leaven the final dough.
  • 4. What is the purpose of autolyse?
A) To kill any bacteria in the flour.
B) To hydrate the flour and develop gluten before adding starter and salt.
C) To make the dough sweeter.
D) To add flavor to the crust.
  • 5. Why is salt important in sourdough bread?
A) It kills the yeast.
B) It controls fermentation and strengthens gluten.
C) It is only for flavor.
D) It makes the crust darker.
  • 6. What is 'bulk fermentation'?
A) Fermenting the starter separately.
B) The primary fermentation period for the entire dough mass.
C) Kneading the dough.
D) Baking the bread.
  • 7. What is the purpose of stretch and folds?
A) To develop strength and structure in the dough.
B) To remove excess water from the dough.
C) To make the dough easier to handle.
D) To add air to the dough.
  • 8. What does 'shaping' refer to?
A) Mixing the ingredients.
B) Kneading the dough.
C) Baking the bread.
D) Forming the dough into its final shape before proofing.
  • 9. What is a 'banneton'?
A) A type of flour.
B) A baking pan.
C) A kneading tool.
D) A proofing basket used to support the dough's shape.
  • 10. What is 'proofing'?
A) The final rise of the shaped dough before baking.
B) Kneading the dough.
C) The initial mixing of ingredients.
D) Baking the bread.
  • 11. What is the purpose of scoring the dough?
A) To let air escape.
B) To make the bread look pretty.
C) To control the expansion of the loaf during baking.
D) To add flavor.
  • 12. Why is baking in a Dutch oven beneficial?
A) It makes the bread bake faster.
B) It prevents the bread from burning.
C) It adds flavor to the bread.
D) It traps steam, creating a crispy crust and open crumb.
  • 13. What temperature is ideal for baking sourdough bread in a Dutch oven?
A) 300-350°F (149-177°C)
B) 550-600°F (288-316°C)
C) 450-500°F (232-260°C)
D) 200-250°F (93-121°C)
  • 14. How can you tell if sourdough bread is done baking?
A) It feels soft to the touch.
B) It looks golden brown.
C) It smells delicious.
D) Internal temperature reaches 205-210°F (96-99°C)
  • 15. What causes a gummy crumb in sourdough bread?
A) Overbaking.
B) Underbaking or insufficient fermentation.
C) Too much flour.
D) Too much salt.
  • 16. What is 'discard' in sourdough baking?
A) Moldy starter.
B) The finished bread.
C) The portion of starter removed before feeding.
D) Unused flour.
  • 17. How does whole wheat flour affect sourdough bread?
A) It reduces the sour taste.
B) It adds more flavor and texture but can make the dough denser.
C) It makes the bread lighter.
D) It has no effect.
  • 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 prevent burning your fingers.
B) To improve the flavor.
C) To allow the crumb to set and prevent gumminess.
D) To make it easier to slice.
  • 20. What does a 'sour' taste in sourdough bread indicate?
A) The presence of lactic and acetic acids produced by bacteria.
B) The presence of mold.
C) Too much salt.
D) Underbaking.
  • 21. What is the purpose of water temperature control in sourdough?
A) To influence the rate of fermentation.
B) To make the dough easier to handle.
C) To add flavor to the bread.
D) To control the crust color.
  • 22. What is 'lamination' in sourdough baking?
A) Gently stretching the dough into a thin sheet and folding it over itself.
B) Baking at a low temperature.
C) Adding extra flour to the dough.
D) Kneading the dough vigorously.
  • 23. Why might your sourdough starter not be rising?
A) It is too old.
B) It is being stored in direct sunlight.
C) It has too much flour.
D) It might be too cold, too young, or not fed properly.
  • 24. What is the role of the 'gluten window' test?
A) To determine the dough's temperature.
B) To measure the dough's density.
C) To test the dough's sweetness.
D) To check for sufficient gluten development.
  • 25. What is the benefit of using rye flour in sourdough bread?
A) It requires less fermentation time.
B) It adds a distinct flavor and improves moisture retention.
C) It reduces the sourness.
D) It makes the bread lighter.
  • 26. What does 'proofing in the refrigerator' do?
A) Speeds up fermentation.
B) Makes the bread rise higher.
C) Slows down fermentation, developing more complex flavors.
D) Prevents the bread from rising at all.
  • 27. What causes large, uneven holes in sourdough bread?
A) Too much salt.
B) Not enough water.
C) Under-fermentation.
D) Over-fermentation or insufficient shaping.
  • 28. What's the impact of higher hydration dough?
A) It results in a denser bread.
B) It shortens the fermentation time.
C) It is easier to shape.
D) Often leads to a more open crumb and a longer fermentation time.
  • 29. What are common additions to sourdough besides flour, water, and salt?
A) Commercial yeast.
B) Baking powder.
C) Shortening.
D) Seeds, grains, herbs, or cheese.
  • 30. What should you do if your dough is too sticky to handle?
A) Lightly flour your hands and the work surface.
B) Add more flour to the dough.
C) Knead the dough for a longer period.
D) Add more water to the dough.
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