Everything Pre-Ferments
These pre-ferments are best made fresh for each batch of dough.
What are yeast pre-ferments?
By definition, sourdough starters contain these 2 micro-organisms.
What are wild yeast and bacteria?
One advantage to the sponge method that results from its long fermentation time.
What is increased flavour?
An autolyse combines these 2 ingredients.
What are flour and water?
This is the best temperature range to bake hearth breads.
What is 218 to 232 degrees Celcius?
This type of sponge has a hydration of 50-60%?
What is a biga?
This is the name of the specific type of bacteria in natural starters.
What is Lactobacillus (or Lactobacilli)?
The first step in the sponge method contains this much yeast.
What is ALL the yeast?
True or false, an autolyse dough is mixed to full gluten development.
What is false?
This type of fold is given to high hydration doughs.
What is a coil fold?
The best type of dough for a pate fermentee contains these 4 ingredients.
What are flour, water, yeast and salt?
These 4 types of ingredients are reliable sources of fermentation in natural sours.
What are fruits, vegetables, whole grains and yogurt?
This is another name for the sponge method.
What is sponge and dough method?
This benefit of autolyse results in better colour and flavour due to less oxidation.
What is reduced mixing time?
This is the highest quality flour made from 40-60% of the endosperm.
What is fancy patent flour?
A mixed fermentation is in general, made with these 2 things.
What are pre-ferment and yeast?
Sourdough breads have a moist crumb and better texture because acids change these 2 things?
What are (flour) proteins and starches?
This advantage of the sponge method is specific to brioche-type doughs.
What is stronger fermentation (of rich doughs)?
What is flour is fully hydrated (full hydration of flour)?
This type of yeast thrives in rich sweet doughs.
What is osmotolerant yeast?
A poolish contains this % range of yeast.
What is 0.25% to 3% yeast?
These type of starters ferment quickly and mainly produce lactic acid.
What are thin starters or Barms or liquid levains?
These are the names of the 4 main types of sponges.
What are poolish, biga, levain-levure and pate fermentee?
The main benefit of autolyse is this.
What is improved gluten structure?
The absorption rate of flour is most affected by this factor.
What is protein content?