The Sourdough Kitchen

Lifestyle · 10 questions

Ten questions on fermentation, flour components, and dough techniques in sourdough bread.

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1. Which variable do bakers most directly adjust to speed up or slow down dough fermentation?

   1. Flour milling grade
   2. Water hardness
   3. Proofing temperature
   4. Dough shape
   Show the answer

   C) Proofing temperature

2. Which two major proteins make up wheat gluten?

   1. Gliadin and glutenin
   2. Albumin and globulin
   3. Casein and collagen
   4. Maltase and amylase
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   A) Gliadin and glutenin

3. Compared with refined flour, what component is more abundant in whole wheat flour that retains the bran and germ?

   1. Lactose
   2. Gluten
   3. Casein
   4. Dietary fiber
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   D) Dietary fiber

4. In a classic autolyse, which two ingredients are mixed before resting?

   1. Flour and water
   2. Water and salt
   3. Flour and salt
   4. Flour and yeast
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   A) Flour and water

5. Which two organic acids contribute most to sourdough acidity?

   1. Citric acid and malic acid
   2. Lactic acid and acetic acid
   3. Benzoic acid and sorbic acid
   4. Formic acid and oxalic acid
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   B) Lactic acid and acetic acid

6. Which gas do yeasts produce during dough fermentation that contributes to the expansion of its air pockets?

   1. Nitrogen
   2. Carbon dioxide
   3. Methane
   4. Oxygen
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   B) Carbon dioxide

7. When salt is added to the same dough, how does it generally affect yeast activity?

   1. Speeds it up
   2. Stops it completely
   3. Leaves it unchanged
   4. Slows it
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   D) Slows it

8. In rye bread, which non-gluten structural component contributes to water retention and dough structure?

   1. Arabinoxylans
   2. Chitins
   3. Pectins
   4. Caseins
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   A) Arabinoxylans

9. Ignoring starter and other additions, what is the hydration of dough made with 400 g flour and 280 g water?

   1. 75%
   2. 60%
   3. 70%
   4. 65%
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   C) 70%

10. If dough lacks strength during bulk fermentation, what does periodic stretching and folding primarily help develop?

    1. Oven temperature
    2. Crumb sweetness
    3. Crust color
    4. Dough strength
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    D) Dough strength