If you add a smaller portion of the mature culture for the final build, fewer mature microorganisms will be available and ripening will ___________________.
Correct Answer:
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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
Q12: The weight of the mature culture used
Q14: Do not refrigerate a just-fed build. It
Q15: If you have 1 pound of a
Q16: The _ the mixing, the _ folds
Q17: As the time a shaped dough spends
Q18: There is usually no need to reduce
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