Ingredients

Question 1

What’s the difference between bread and all-purpose flour?

Answer 1

Bread flour has a higher amount of protein

Question 2

What’s “refined” flour?

Answer 2

Flour with portions of the wheat kernel (bran and germ) filtered out.

Question 3

What does kneading do?

Answer 3

Dough is stretched and folded until it stiffens and takes on a satiny, elastic appearance. It creates tiny air bubbles that are later made larger by the work of the yeast.

Question 4

What is gluten made up of?

Answer 4

Proteins in flour - glutenins and gliadins

Question 5

Rising is the same as

Answer 5

fermentation

Question 6

What is yeast?

Answer 6

A fungus, and the species used in bread baking is Saccharomyces cerevisiae (means beer sugar fungus). The same action brewers use to create alcohol is the one bakers use for bread

Question 7

What is yeasts primary job?

Answer 7

To break down simple sugars into carbon dioxide and alcohol. Many sugars in flour aren’t easily available to yeast so most modern flours include an enzyme (amylase) that helps break down the wheat starch into simple enough sugars for yeast to handle. The carbon dioxide created inflates the air pockets and raises the dough. Alcohol also becomes trapped, but it’ll cook off in baking.