Multiple Choice
Matching
-_____final build
A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build
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)
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
Q9: If you change a formula to replace
Q10: If you add a smaller portion of
Q11: Naturally leavened breads generally have a better