One of the characteristics of breads made using a levain starter is
A) economy of using old dough that might otherwise be thrown out.
B) development of a tender crust during baking.
C) the breads contain a certain degree of acidity.
D) breads do not require any bulk fermentation or folding before final shaping.
Correct Answer:
Verified
Q1: When you are preparing a levain culture
A)
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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