The basic types of yeasted pre-ferments are
A) pâte brisée, poolish, and biga.
B) biga, sourdough, and poolish.
C) pâte fermentée, poolish, and soaker.
D) pâte fermentée, biga, and poolish.
Correct Answer:
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Q2: Pâte fermentée is similar to other yeasted
Q3: The percentage range for yeast in a
Q4: A biga has a hydration percent that
Q5: A stiff textured pre-ferment, such as a
Q6: Grains and seeds are soaked before they
Q7: Pâte fermentée is a type of yeasted
Q8: Pâte fermentée is a pre-ferment that contains
Q9: Poolish has its origins in Poland, where
Q10: The quantity of yeast for both a
Q11: Gluten development is the goal of mixing
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