Question 1

Which of the following is a normal fermentation temperature range for sourdough breads?

Accepted Answer

A)  50-60°F (10-15°
C)  
B)  60-65°F (15-18°
C)  
C)  72-75°F (22-24°
C)  
D)  80-85°F (27-29°
C)  
A)  50-60°F (10-15°
C)  
B)  60-65°F (15-18°
C)  
C)  72-75°F (22-24°
C)  
D)  80-85°F (27-29°
C)  C

Question 2

Which of the following statements about sourdoughs is false?

Accepted Answer

A)  Sourdoughs must be mixed for a long time to reduce their stickiness. 
B)  Sourdough fermentation is caused by both yeast and bacteria. 
C)  Sourdoughs are most often baked as hearth breads. 
D)  None of the above. They are all true. 
A)  Sourdoughs must be mixed for a long time to reduce their stickiness. 
B)  Sourdough fermentation is caused by both yeast and bacteria. 
C)  Sourdoughs are most often baked as hearth breads. 
D)  None of the above. They are all true. A

Question 3

Which of the following sentences is not usually found in the instructions for producing a sour rye dough?

Accepted Answer

A)  Bake the dough with steam. 
B)  Underproof the dough. 
C)  Use a high speed to mix the dough. 
D)  Do not overmix the dough. 
E)  Handle the dough carefully because it will be very sticky. 
A)  Bake the dough with steam. 
B)  Underproof the dough. 
C)  Use a high speed to mix the dough. 
D)  Do not overmix the dough. 
E)  Handle the dough carefully because it will be very sticky. C

Question 4

Which of the following can be an ingredient in a sour?

Accepted Answer

A)  Apples 
B)  Yogurt 
C)  Potatoes 
D)  Honey 
E)  All of the above 
A)  Apples 
B)  Yogurt 
C)  Potatoes 
D)  Honey 
E)  All of the above

Question 5

A characteristic of ciabatta dough is that _____.

Accepted Answer

A)  the dough should be very stiff 
B)  it should be carefully shaped into a loaf before it is baked 
C)  the dough should be kneaded long enough to develop its gluten and produce a smooth texture 
D)  it should produce a loaf with a very light and open texture 
E)  none of the above 
A)  the dough should be very stiff 
B)  it should be carefully shaped into a loaf before it is baked 
C)  the dough should be kneaded long enough to develop its gluten and produce a smooth texture 
D)  it should produce a loaf with a very light and open texture 
E)  none of the above

Question 6

Calculate your water temperature if your DDT is 77°F and your ingredients are at the following temperatures: Flour is 70°F; pre-ferment is 77°F; room temperature is 71°F; machine friction is 20°F.

Accepted Answer

A)  66°F 
B)  67°F 
C)  70°F 
D)  73°F 
A)  66°F 
B)  67°F 
C)  70°F 
D)  73°F

Question 7

Sourdoughs are "sour" because they contain _____________.

Accepted Answer

A)  yeast 
B)  acid 
C)  less salt than nonsourdoughs 
D)  rye flour 
A)  yeast 
B)  acid 
C)  less salt than nonsourdoughs 
D)  rye flour

Question 8

A common fault or error in baking sourdough breads is _________________.

Accepted Answer

A)  overbaking 
B)  underbaking 
C)  baking at an excessively high temperature, such as 425°F (218°
C)  
D)  using steam at the beginning of baking instead of at the end 
A)  overbaking 
B)  underbaking 
C)  baking at an excessively high temperature, such as 425°F (218°
C)  
D)  using steam at the beginning of baking instead of at the end

Question 9

Another name for a natural starter is ____________.

Accepted Answer

A)  yeast pre-ferment 
B)  yeast starter 
C)  artisan starter 
D)  sourdough starter 
A)  yeast pre-ferment 
B)  yeast starter 
C)  artisan starter 
D)  sourdough starter

Question 10

Pâte fermentée is another name for _____________.

Accepted Answer

A)  pre-fermented dough 
B)  sourdough starter 
C)  poolish 
D)  mixed fermentation 
A)  pre-fermented dough 
B)  sourdough starter 
C)  poolish 
D)  mixed fermentation

Question 11

Which of the following may be used to start a sourdough culture?

Accepted Answer

A)  Whole rye flour 
B)  Fresh fruit 
C)  Scrap dough 
D)  Both a and b 
A)  Whole rye flour 
B)  Fresh fruit 
C)  Scrap dough 
D)  Both a and b

Question 12

What is the main difference between a biga and a poolish?

Accepted Answer

A)  A biga contains more water. 
B)  A biga contains less water. 
C)  A biga contains more yeast. 
D)  A biga contains less yeast. 
A)  A biga contains more water. 
B)  A biga contains less water. 
C)  A biga contains more yeast. 
D)  A biga contains less yeast.

Question 13

Which of the following pre-ferments is likely to create the strongest sour flavor in bread?

Accepted Answer

A)  A stiff, doughlike sour that is kept refrigerated 
B)  A thin starter that is refreshed twice a day 
C)  A starter that contains mostly lactic acid 
D)  A thin starter that is refrigerated 
A)  A stiff, doughlike sour that is kept refrigerated 
B)  A thin starter that is refreshed twice a day 
C)  A starter that contains mostly lactic acid 
D)  A thin starter that is refrigerated

Question 14

Which of the following is NOT an advantage of the sponge method?

Accepted Answer

A)  Shorter fermentation time for the finished dough 
B)  More flavor from longer total fermentation 
C)  Sourdough flavor without having to maintain a sour starter 
D)  Less yeast needed 
A)  Shorter fermentation time for the finished dough 
B)  More flavor from longer total fermentation 
C)  Sourdough flavor without having to maintain a sour starter 
D)  Less yeast needed

Question 15

The purpose of a sour in a dough is to provide _____.

Accepted Answer

A)  flavor 
B)  leavening power 
C)  both a and b 
D)  neither a nor b 
A)  flavor 
B)  leavening power 
C)  both a and b 
D)  neither a nor b

Question 16

Refrigerating a sourdough starter has what effect?

Accepted Answer

A)  It slows fermentation. 
B)  It increases the strength of the acid flavor. 
C)  It makes it possible to store the starter longer without refreshing it. 
D)  All of the above. 
A)  It slows fermentation. 
B)  It increases the strength of the acid flavor. 
C)  It makes it possible to store the starter longer without refreshing it. 
D)  All of the above.

Question 17

Which of the following is not a type of yeast pre-ferment?

Accepted Answer

A)  Levain 
B)  Levain-levure 
C)  Biga 
D)  Poolish 
A)  Levain 
B)  Levain-levure 
C)  Biga 
D)  Poolish

Question 18

Autolyse is beneficial because_________________________.

Accepted Answer

A)  it gives the fermentation a head start 
B)  it improves the gluten structure of the bread 
C)  it enables the salt to condition the dough 
D)  it makes the yeast stronger 
A)  it gives the fermentation a head start 
B)  it improves the gluten structure of the bread 
C)  it enables the salt to condition the dough 
D)  it makes the yeast stronger

Question 19

Which of the following ingredients are combined in the process called autolyse?

Accepted Answer

A)  Water and yeast 
B)  Flour and water 
C)  Flour, water, and yeast 
D)  Flour, water, salt, and yeast 
A)  Water and yeast 
B)  Flour and water 
C)  Flour, water, and yeast 
D)  Flour, water, salt, and yeast

Exam 8: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Which of the following is a normal fermentation temperature range for sourdough breads?

Which of the following statements about sourdoughs is false?

Which of the following sentences is not usually found in the instructions for producing a sour rye dough?

Which of the following can be an ingredient in a sour?

A characteristic of ciabatta dough is that _____.

Calculate your water temperature if your DDT is 77°F and your ingredients are at the following temperatures: Flour is 70°F; pre-ferment is 77°F; room temperature is 71°F; machine friction is 20°F.

Sourdoughs are "sour" because they contain _____________.

A common fault or error in baking sourdough breads is _________________.

Another name for a natural starter is ____________.

Pâte fermentée is another name for _____________.

Which of the following may be used to start a sourdough culture?

What is the main difference between a biga and a poolish?

Which of the following pre-ferments is likely to create the strongest sour flavor in bread?

Which of the following is NOT an advantage of the sponge method?

The purpose of a sour in a dough is to provide _____.

Refrigerating a sourdough starter has what effect?

Which of the following is not a type of yeast pre-ferment?

Autolyse is beneficial because_________________________.

Which of the following ingredients are combined in the process called autolyse?

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