Lets Bubble
What does yeast eat?
What is Sugar
Name one " food" source of yeast.
What is a Sugar or Starch (flour)
What step develops gluten in the dough?
What is Kneading
This kind of dough includes fat, eggs or dairy
What is enriched dough
This leavening agent needs a "friend" to activate
What is Baking Soda?
What must you do to fresh yeast to make it active dry or instant yeast?
What is Dehydration
What can slow yeasts growth?
What is Salt
Stopping this step to soon can give your bread a "gummy" texture or crushed slice of bread.
What is Cooling
Fat, eggs, higher sugar content and dairy give breads a what kind of crust?
-Softer
-More golden color
-Sweeter flavors
-Richer texture
What are the two main examples of chemical leaveners?
What is Baking Soda and Baking Powder
Yeast produces alcohol and what other by product?
What is Carbon Dioxide
Yeast needs enough of this to feed, produce gas and deepen flavor
What is Time
What step redistributes yeast and prevents large air pockets?
What is Punching down / degassing
This kind of dough has little to no fat or sugar
What is Lean Dough
What causes physical leavening in the oven?
What is Air or Steam
At what temperature does yeast start to die?
What is 110 Fahrenheit
If this is to low the yeast can slow down and become dormant.
What is Temperature
At this stage you should do a "visual check" by pressing the dough lightly
What is Proofing or Second Rise?
Name 3 Lean doughs
Baguette, Pizza dough, Focaccia, White pullman loaf, Pita, Nana
What is Scones
What is the process called when yeast breaks down sugar?
What is Fermentation
If no sugar of any kind( honey, ect) is added to a bread recipe, yeast will start to break down this into sugar when starving.
What is Flour
What happens during “oven spring”?
-Rapid rise from trapped gases expanding in the oven
-Heat causes the gases to evaporate
Give three examples of a Enriched dough.
Brioche, Challah, Cinn Rolls, Hawaiian Rolls, Croissants, Danish, Puff Pastry
What was The Civil War