Multiple Choice
Matching
-_____Vollkornbrot
A) contains much that is still fermentable; may be soaked or toasted before soaking
B) sourdough is built up in phases, each favoring the development of one aspect of the sourdough
C) prepared by dispersing the mature culture into the water, adding the flour, and mixing by hand or machine until the flour is thoroughly incorporated
D) a rolling cylinder from which dozens of 2-inch-long steel or plastic spikes protrude
E) a German word meaning "full grain bread"
Correct Answer:
Verified
Correct Answer:
Verified
Q22: Describe how to prepare a rye sourdough.
Q23: As the proportion of rye in a
Q24: Above 50 percent rye flour, rolls tend
Q25: Historically, rural people throughout Europe baked daily
Q26: Bulk fermentation time decreases as the rye
Q28: Soaking some hard grains several hours in
Q29: Rye breads favor a low initial oven
Q30: In the Detmolder system, the sourdough is
Q31: George Lang remembers that if he dropped
Q32: As a rule, sandwiches made with rye