Question 1

The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.

Accepted Answer

The Detmolder method involves a three-stage fermentation process that typically spans over 24 to 36 hours, not ten days.

Question 2

In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough-yeast, acetic acid, and lactic acid-under different conditions of moistness (hydration), temperature, and duration of ripening

Accepted Answer

The Detmolder system is a method of sourdough preparation that involves three stages, each designed to optimize the development of different components of the sourdough: yeast, acetic acid, and lactic acid. These stages vary in hydration, temperature, and fermentation time to favor the growth of specific microorganisms and achieve a balanced sourdough culture.

Question 3

Historically, rural people throughout Europe baked daily because sourdough does not enhance a bread's keeping characteristics.

Accepted Answer

Sourdough actually enhances a bread's keeping characteristics, allowing it to stay fresh longer, which was especially important in times and places where baking every day was not practical.

Question 4

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.

Accepted Answer

The hot rye-flour soaker gelatinizes the starch in the rye flour, which helps to retain moisture, resulting in a smoother texture and improved eating quality of the bread.

Question 5

Old bread is incorporated into a fresh batch of dough by first soaking it, with the crust, until thoroughly moistened and then adding it, or it can be sliced and baked again before the soaking.

Accepted Answer

Incorporating old bread into a new batch of dough is a traditional technique to reduce waste and enhance flavor. The old bread is either soaked until thoroughly moistened or sliced and baked (to make breadcrumbs or croutons) before being added to the new dough mixture. This process can help improve the texture and taste of the new bread.

Question 6

Matching
-_____sourdough

Accepted Answer

The correct answer is C because it describes the process of preparing sourdough by incorporating a mature culture into water, adding flour, and mixing thoroughly, which is a standard method for making sourdough bread.

Question 7

Matching
-_____dough docker

Accepted Answer

The answer of Matching
-_____dough docker
...

Question 8

Matching
-_____Detmolder system

Accepted Answer

The Detmolder system is a method used in sourdough preparation where the sourdough is built up in phases, with each phase designed to favor the development of a specific aspect of the sourdough, such as acidity or yeast activity.

Question 9

Matching
-_____Vollkornbrot

Accepted Answer

The answer of Matching
-_____Vollkornbrot
...

Question 10

Matching
-_____old bread

Accepted Answer

Matching old bread often involves processes to make it palatable or usable again, such as soaking or toasting, which can revive its texture or flavor, making it suitable for consumption or certain recipes.

Question 11

Describe how to prepare a rye sourdough.

Accepted Answer

The answer of Describe how to prepare a rye sourdough....

Question 12

Describe the three-phase Detmolder system of rye bread production.

Accepted Answer

The answer of Describe the three-phase Detmolder system of rye...

Question 13

What use is there for old bread in the bakeshop?

Accepted Answer

The answer of What use is there for old bread...

Quiz 6: Sourdough Rye Breads

The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.

In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough-yeast, acetic acid, and lactic acid-under different conditions of moistness (hydration), temperature, and duration of ripening

Historically, rural people throughout Europe baked daily because sourdough does not enhance a bread's keeping characteristics.

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.

Old bread is incorporated into a fresh batch of dough by first soaking it, with the crust, until thoroughly moistened and then adding it, or it can be sliced and baked again before the soaking.

Matching -_____sourdough

Matching -_____dough docker

Matching -_____Detmolder system

Matching -_____Vollkornbrot

Matching -_____old bread

Describe how to prepare a rye sourdough.

Describe the three-phase Detmolder system of rye bread production.

What use is there for old bread in the bakeshop?