Ch8 Lean Yeast Doughs Sponges, Test Questions & Answers

Chapter 8

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

TEST QUESTIONS

Multiple Choice

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

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

2. Another name for a natural starter is ____________.

a. yeast pre-ferment

b. yeast starter

c. artisan starter

d. sourdough starter

3. Sourdoughs are “sour” because they contain _____________.

a. yeast

b. acid

c. less salt than nonsourdoughs

d. rye flour

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

a. Levain

b. Levain-levure

c. Biga

d. Poolish

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

a. A biga contains more water.

b. A biga contains less water.

c. A biga contains more yeast.

d. A biga contains less yeast.

6. Pâte fermentée is another name for _____________.

a. pre-fermented dough

b. sourdough starter

c. poolish

d. mixed fermentation

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

a. Whole rye flour

b. Fresh fruit

c. Scrap dough

d. Both a and b

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

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)

9. Refrigerating a sourdough starter has what effect?

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.

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

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

11. A characteristic of ciabatta dough is that _____.

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

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

a. flavor

b. leavening power

c. both a and b

d. neither a nor b

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

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.

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

a. Apples

b. Yogurt

c. Potatoes

d. Honey

e. All of the above

15. Which of the following statements about sourdoughs is false?

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.

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

a. Water and yeast

b. Flour and water

c. Flour, water, and yeast

d. Flour, water, salt, and yeast

17. Autolyse is beneficial because_________________________.

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

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

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

19. 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.

a. 66°F

b. 67°F

c. 70°F

d. 73°F