Chapter 8 study guide PB

Which of the following is an advantage of the sponge method?

• Shorter fermentation time for the finished dough

• More yeast needed

• Less flavor from shorter total fermentation

• Reduced schedule flexibility

What is another name for a natural starter?

• Biga

• Levain-levure

• Sourdough starter

• Polish

Why are sourdoughs sour?

• Because they contain sugar

• Because they contain acid

• Because they contain more yeast

• Because they contain salt

Which of the following are types of yeast pre-ferment?

• Levain-levure, Biga, Polish

• Levain, Levain-levure, Sourdough starter

• Biga, Sourdough starter, Levain

• Polish, Levain, Sourdough starter

What is the word for "sourdough"?

• Levain-levure

• Biga

• Levain

• Poolish

What effect does refrigerating a sourdough starter have?

• Speeds up fermentation

• Decreases the strength of the acid flavor

• Makes it possible to store the starter longer without refreshing it

• Increases the water content

What happens during autolyse?

• Flour and water are mixed together until the flour is moistened

• Yeast is added to the dough

• The dough is baked

• The dough is refrigerated

Why is autolyse helpful?

• It improves the gluten structure of the bread

• It increases the water content of the dough

• It speeds up the fermentation process

• It adds flavor to the dough

What can be used to start a sourdough culture?

• Whole rye flour and fresh fruit

• Whole wheat flour and dried fruit

• All-purpose flour and fresh vegetables

• Bread flour and dried herbs

What is the purpose of sour in a dough?

• To provide color and texture

• To provide flavor and leavening power

• To provide moisture and density

• To provide sweetness and softness