As the length of ripening time increases for a poolish or biga, the percentage of yeast it requires ___________________.
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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
Q15: A poolish is more like a batter
Q16: The generic Italian term for "pre-ferment" is
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
Q21: Matching
-_pâte fermentée
A) a bread characterized by its
Q22: Matching
-_poolish
A) a bread characterized by its rich,
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