When you are preparing a levain culture
A) begin the final build at least 36 hours before the final dough is mixed.
B) refrigerate the levain as it ripens.
C) leave the levain uncovered so it can attract wild yeast.
D) make more than is necessary for production in order to save a portion and perpetuate it.
Correct Answer:
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Q2: One of the characteristics of breads made
Q3: You should generally begin the final build
Q4: Healthy levain cultures were prized for hundreds
Q5: Naturally leavened breads generally have a better
Q6: If you change a formula to replace
Q7: If you prefer a levain bread with
Q8: There are two types of levain cultures:
Q9: Levain cultures can only be made from
Q10: Since salt can slow down the activity
Q11: Naturally leavened breads baked the same day
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