Baking Ingredients
This ingredient enhances flavor, browns color, and acts as food for yeast
Sugar
What does a sourdough starter replace or act as in a recipe?
Yeast
At what temperature do you proof yeast at in water?
105-115 F
Why should you avoid adding too much flour when kneading?
Your dough will dry out & finished bread will be dense/heavy
A mixture of water and all-purpose flour that has fermented (usually over a few days)
Starter
This ingredients makes up the structure of baked goods
Flour
What are quick breads leavened by?
Chemical leaveners (baking powder/baking soda)
At what temperature does yeast begin to die?
120 F
After kneading, what is the next step in the bread making process?
Let dough rise
Name 2 examples of lean dough breads
Basic Lean Doughs
International Lean Breads
Specialty Lean Options
This ingredients adds moisture, binds liquids to fat, and adds volume/air
Eggs
What are the 3 kinds of yeast?
Fresh, Active Dry, Instant
What temperature is yeast dead at?
140 F
What is the purpose of kneading dough?
Develops Gluten
Name 2 Sourdough breads
Classic Sourdough
Whole Grain Sourdough
This ingredient develops gluten, binds ingredients, and assists in chemical reactions
Liquids
What is the difference between active dry and instant yeast?
Active dry must be dissolved in warm water first. Instant yeast is added into dry ingredients with a warmer liquid.
What temperature do you proof bread at?
75-85 F
What is the purpose of punching down dough?
release excess gases
Name 3 types of rich dough breads
Classic Rich Breads
Sweet Rich Breads
Holiday & Celebration Breads
International Rich Breads
Enriched Dinner Breads
Pastry-Style Rich Doughs
This ingredient stabilizes yeast fermentation (or slows down yeast fermentation) and enhances the flavor
Salt
What are 3 types of leavening?
Chemical, Yeast, and Air/Steam
At what temperature is bread usually baked to?
(Inside temp of bread when done)
190 F - 210F
What is the process called when yeast produces carbon dioxide and alcohols which enable dough to rise?
Fermentation
What method creates a thick batter resulting of the first stage of the sponge method of mixing yeast doughs, in which the yeast, half the liquid, and half the flour are mixed together?
Sponge Method