Sourdough

Question 1

What is a starter?

Answer 1

A colony of symbiotic microbes in a pot of flour and water

Question 2

What is the ideal size for a starter for best results?

Answer 2

200g for best microbial activity

Question 3

What type of wheats are better for slow fermentation?

Answer 3

Winter wheats

Question 4

What are the three main things that flour determines in bread making?

Answer 4

Crust, flavour and testure

Question 5

What role does glutenin play in bread making?

Answer 5

Gives elasticity which supports structure as it rises

Question 6

What role does gliding play in bread making?

Answer 6

Ability to shape dough into desired shape

Question 7

Why do we use a mixture of English and Canadian wheats in sourdough making?

Answer 7

English wheat has more enzymes activity and Canadian higher protein so stronger flour

Question 8

What is an ambient method dough?

Answer 8

White starter, leave for 8-12 hours, late at night to make bread in morning (best for night owls)

Question 9

What is the retarded method dough?

Answer 9

Pre ferment made with rye, ferments quickly, make during the day, provide overnight (better for early risers)

Question 10

What are the benefits of slow fermentation of sourdough overnight in the fridge?

Answer 10

Accelerates the bacteria to produce acids which is meant to create optimal nutritional value in the bread because it breaks down the nutrients in the flour

Question 11

What does more water in a dough result in?

Answer 11

More open textures, more gas production, better flavour

Question 12

What’s is the standard hydration ranges for sourdough?

Answer 12

70-82%

Question 13

What happens when your auto lose? (The period after mixing flour, water with the preferment)

Answer 13

Starches in the flour absorb the liquid and release enzymes which bread down the carbs on the flour to create sugars for the wild yeast.

Glutenin and gliadin bond together and dough develops a smoother more uniform appearance./

Question 14

What happens after autolysing?

Answer 14

Final ingredients are added (such as bran or seeds) and sa;t which will tighten the gluten. Water can also be added in the bassinage technique.

Question 15

What is bulk fermentation?

Answer 15

The period after autolysing and salt addition where the dough is left to ferment and you stretch and fold the dough to organise the gluten and give the dough better structure and strength. Four stretch and folds.

Question 16

Why do we shape dough?

Answer 16

To create tension and structure

Question 17

What do use to shape sourdough loaf?

Answer 17

Brotform dusted with flour

Question 18

If using the retard method when making sorudough what is it essential to do BEFORE shaping?

Answer 18

Bench rest

Question 19

What is the outcome if your dough isn’t shaped well?

Answer 19

Not enough tension will be achieved so the crust will be impacted

Question 20

What is key thing to avoid when shaping dough?

Answer 20

Dont pull it beyond the point of resistance which will result in tearing and breaking the gluten stands

Question 21

Why score/ slash bread?

Answer 21

Allows free movement and a defined point of weakness to control where bread splits open

Question 22

What is the benefit of using a casserole dish/ cloche/ Dutch oven for sorudough baking?

Answer 22

It traps the stea, which keeps the crust softer for so longer so more expansion ion the dough is achieved

Question 23

What is pronyl lysine?

Answer 23

An antioxidant which prevents cancer found in sourdough crust which is very dark

Question 24

Why is volkornbrot dense in texture?

Answer 24

It is made with rye flour which is lower in glutenin (elasticity protein) and rye flour also absorbs much more water which inhitbs gluten production

Question 25

What five ingredients are present in sourdough?

Answer 25

Flour, water, salt, wild yeasts, lactic acid, bacteria

Question 26

What is bakers percentage?

Answer 26

The method of calculating the relative proportions of ingredients in bread starting with 100% flour

Question 27

How to biogas and sourdough starters differ?

Answer 27

Big as contain a little commercial yeast to get them going

Question 28

What is fermentation in bread making?

Answer 28

The production of co2 gases through yeast development

Question 29

Wha acids are produced in sourdough making?

Answer 29

Lactic acid and acetic acid

Question 30

What is oven spring?.

Answer 30

The rapid expansion of a loaf volume that occurs in the first few minutes if baking

Question 31

What is a poolish?

Answer 31

French version of a biga

Question 32

What is a sourdough starter?

Answer 32

A colony of microorganisms of wilds hats and bacteria in a pot of flour and water