Short Answer
If you have 1 pound of a liquid-levain culture at 125 percent hydration and you need 15 pounds for bread production, you should plan on building the culture to ___________________ pounds in the first stage and then to ___________________ in the second stage in order to have enough culture for production as well as to perpetuate the culture.
Correct Answer:
Verified
Correct Answer:
Verified
Q1: Matching<br>-_pain au levain<br>A) baked into loaves that
Q2: Levain cultures can only be made from
Q3: When you are preparing a levain culture<br>A)
Q4: Matching<br>-_final build<br>A) baked into loaves that are
Q6: Since salt can slow down the activity
Q7: You should generally begin the final build
Q8: Naturally leavened breads baked the same day
Q9: If you change a formula to replace
Q10: If you add a smaller portion of
Q11: Naturally leavened breads generally have a better