A poolish is more like a batter than a dough because it has a ___________________ of 100 percent.
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Q10: The quantity of yeast for both a
Q11: Gluten development is the goal of mixing
Q12: All soakers are prepared with hot water
Q13: In very humid months it is a
Q14: A type of yeasted pre-ferment that is
Q16: The generic Italian term for "pre-ferment" is
Q17: As the length of ripening time increases
Q18: To mix the final dough, all of
Q19: Dough should be mixed to a _level
Q20: Matching
-_yeasted pre-ferment
A) a bread characterized by its
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