A hot rye-flour soaker (used in 80 Percent Sourdough Rye with a Rye-Flour Soaker) gelatinizes the rye starch and gives the bread an unusually smooth eating quality.
Correct Answer:
Verified
Q19: The rye sourdough mixture is sprinkled with
Q20: In most bakeries, the practice of saving
Q21: The Detmolder method of making sourdough rye
Q22: In the Detmolder system, the sourdough is
Q23: Historically, rural people throughout Europe baked daily
Q25: Old bread is incorporated into a fresh
Q26: Matching
-_sourdough
A) contains much that is still fermentable;
Q27: Matching
-_dough docker
A) contains much that is still
Q28: Matching
-_Detmolder system
A) contains much that is still
Q29: Matching
-_Vollkornbrot
A) contains much that is still fermentable;
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents