Show:
Ready, Set, Go
Show Me the Dough
Yeast Facts
Rising Power
What It Does
100
Working dough with your hands
What is kneading
100
If the dough is too sticky, you can add this
What is flour
100
A living microscopic organism
What is yeast
100
This will happen if the water is too hot
What is the yeast will die
100
The gas produced that makes the dough rise
What is carbon dioxide
200
Prepare yeast dough on this type of surface
What is a lightly floured surface
200
The protein in flour
What is gluten
200
The leavening agent in yeast breads
What is yeast
200
If the water is too cold, this will happen to the yeast
What is will not rise
200
Provides structure
What is flour
300
The type of temperature the oven should be when making yeast breads
What is hot oven
300
You must do this to dough to produce gluten
What is knead
300
Bubbles appear at the surface of the bowl when the yeast is activated
What is bloom
300
If you wanted to make pizza and eat it today, you would have to wait this long for the dough to rise
What is 1 1/2 hours
300
Food for yeast
What is sugar
400
The time it takes to preheat an oven
What is 10 minutes
400
If you press your finger in the middle of the dough, it will do this if the dough has risen enough
What is leave an imprint
400
The process by which CO2 is produced and the dough rises and doubles in size
What is proofing
400
Yeast needs these three things to activate
What is moisture, warmth, and sugar
400
Makes the product tender
What is fat
500
Where fermentation occurs
What is in the oven
500
The more you knead dough, the stronger this becomes
What is gluten strands
500
The process by which carbon dioxide gas and alcohol are produced causing the bread to rise
What is fermentation
500
Putting yeast dough in an oiled plastic bag into the refrigerator overnight
What is cool-rise method
500
Activates yeast, produces gluten, and combines ingredients
What is liquid