Although it is possible to make breads with just natural leaveners, some bakers may opt to add a small portion of baker's yeast. How does the addition of yeast affect the bread-baking process?
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Q16: The _ the mixing, the _ folds
Q17: As the time a shaped dough spends
Q18: There is usually no need to reduce
Q19: Matching
-_levain culture
A) baked into loaves that are
Q20: Matching
-_final build
A) baked into loaves that are
Q21: Matching
-_elaborating
A) baked into loaves that are large
Q22: Matching
-_pain au levain
A) baked into loaves that
Q23: Matching
-_miche
A) baked into loaves that are large
Q24: Describe a liquid and a firm levain's
Q25: Why is it important that your levain
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