Grains and seeds are soaked before they are added to a dough in order to
A) reduce their tendency to break the gluten network.
B) reduce their tendency to "rob" water from the dough once it finishes mixing.
C) make hard grains palatable.
D) all of the above.
Correct Answer:
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Q1: The basic types of yeasted pre-ferments are
A)
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
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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