Workshop 1 Sourdough baking

If a sourdough starter is active what will it do when dropped in water?

• Float

• Sink

How many hours should be left in between feeding a sourdough starter?

• 36

• 12

• 6

• 24

A sourdough starter is a culture of...

• Lactic acid bacteria and yeast

• Yeast

• Lactic acid bacteria

Which of these is NOT a sign that a sourdough starter is ready to use?

• Light airy texture

• Change in colour

• Visible bubbles after feeding

• Tangy aroma

2. Sourdough is a living thing. It needs to be fed. Which of following flours should not be used to feed your starter?

• Rye Flour

• Unbleached Flour

• Whole Wheat Flour

• Self Rising Flour

For how long can a sourdough starter be kept alive in the refrigerator without being fed (when stored properly)?

• 1 week

• 1 year

• 1 month

• 1-2 months

What are the 3 main ingredients in sourdough bread?

• Flour, Water and salt

• Flour, baking powder and salt

• Self rising flour, water and salt

• None of these

What are some of the extra ingredients in commercial bread that sourdough bread doesn't have?

• Chemical dough conditioners

• Preservatives

• Added sugar

• All of the above

Allowing the dough to sit and the yeast to perform its magic, making the dough puff and rise, is known as?

• Folding

• Knocking back

• Sitting

• Proofing or proving

Answer explanation

Between each of the folds the dough rests and proves. The gluten strands form and capture the carbon dioxide and the dough smooths out and becomes silky and puffy. Sourdough does not rise at the same speed as bread made using commercial yeast. It is this length of proving that greatly affect the flavour. The fermentation of the starter and the subsequent dough gives it the slightly sour flavour expected. The longer the prove, the more complex the flavour.

What is the name of the holder of a razor blade that is used to score the surface of your loaf?

• Sharpie

• Drubble

• Ouchie

• Lame

Answer explanation

After proofing a score needs to be made into the top. This can be a simple cut from side to side, or a pattern can be carved into the top. A lame or grignette holds a razor blade that is much better than a knife to cut clean markings. The cut allows the bread to rise evenly and prevents it tearing open in unwanted places.