Healthy levain cultures were prized for hundreds of years because
A) bakers were not allowed to use the same yeast that beer-brewers used.
B) The finished loaves were comparatively light-textured, nourishing, and had excellent keeping quality.
C) only guild members were given the secret formula for producing a levain.
D) breads made with a levain were lighter in color and therefore more appealing to customers.
Correct Answer:
Verified
Q1: When you are preparing a levain culture
A)
Q2: One of the characteristics of breads made
Q3: You should generally begin the final build
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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