If you change a formula to replace yeast with a natural leavener, you may find all of the following to be true EXCEPT
A) the length of the bulk fermentation decreases.
B) final fermentation takes longer.
C) the finished loaves are more acidic and denser to a greater or lesser degree, depending upon the vigor of the culture.
D) the length of the bulk fermentation increases.
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
Q4: Healthy levain cultures were prized for hundreds
Q5: Naturally leavened breads generally have a better
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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