Multiple Choice
If you change a formula to replace yeast with a natural leavener, you may find all of the following to be true EXCEPT
A) the length of the bulk fermentation decreases.
B) final fermentation takes longer.
C) the finished loaves are more acidic and denser to a greater or lesser degree, depending upon the vigor of the culture.
D) the length of the bulk fermentation increases.
Correct Answer:
Verified
Correct Answer:
Verified
Q4: Matching<br>-_final build<br>A) baked into loaves that are
Q5: If you have 1 pound of a
Q6: Since salt can slow down the activity
Q7: You should generally begin the final build
Q8: Naturally leavened breads baked the same day
Q10: If you add a smaller portion of
Q11: Naturally leavened breads generally have a better
Q12: As the time a shaped dough spends
Q13: The weight of the mature culture used
Q14: If you prefer a levain bread with