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15. Bubbles appearing on the surface of a sourdough starter indicate that a. the starter has died. b. yeast activity has begun. c. the starter needs more flour. d. the starter needs more water. 16. A banneton is used to a. hold the shape of bread dough while it proofs before baking. b. chill bread dough to extend fermentation. c. form bread dough into a twisted knot shape before baking. d. give shine and color to the surface of bread dough after baking. 17. Which of the following statements correctly describes mixing dough using the straight dough method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour the water and the yeast is mixed, and then left to ferment for a period of time. The remaining ingredients are added and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added.and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. 18. Which of the following statements correctly describes mixing dough using the sponge method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour, the water and the yeast is mixed.and then left to ferment for a period of time. The remaining ingredients are added, and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added , and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. Which of the following statements is true? a. It is always necessary to add commercial yeast when making sourdough bread. b. It is never necessary to add yeast when making sourdough bread. c. Yeast may be added to a sourdough bread formula. d. None of the above is true.

Problemas

15. Bubbles appearing on the surface of a sourdough starter indicate that a. the starter has died. b. yeast activity has begun. c. the starter needs more flour. d. the starter needs more water. 16. A banneton is used to a. hold the shape of bread dough while it proofs before baking. b. chill bread dough to extend fermentation. c. form bread dough into a twisted knot shape before baking. d. give shine and color to the surface of bread dough after baking. 17. Which of the following statements correctly describes mixing dough using the straight dough method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour the water and the yeast is mixed, and then left to ferment for a period of time. The remaining ingredients are added and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added.and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. 18. Which of the following statements correctly describes mixing dough using the sponge method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour, the water and the yeast is mixed.and then left to ferment for a period of time. The remaining ingredients are added, and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added , and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. Which of the following statements is true? a. It is always necessary to add commercial yeast when making sourdough bread. b. It is never necessary to add yeast when making sourdough bread. c. Yeast may be added to a sourdough bread formula. d. None of the above is true.

15. Bubbles appearing on the surface of a sourdough starter indicate that a. the starter has died. b. yeast activity has begun. c. the starter needs more flour. d. the starter needs more water. 16. A banneton is used to a. hold the shape of bread dough while it proofs before baking. b. chill bread dough to extend fermentation. c. form bread dough into a twisted knot shape before baking. d. give shine and color to the surface of bread dough after baking. 17. Which of the following statements correctly describes mixing dough using the straight dough method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour the water and the yeast is mixed, and then left to ferment for a period of time. The remaining ingredients are added and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added.and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. 18. Which of the following statements correctly describes mixing dough using the sponge method? a. All the ingredients are placed in the bowl of a mixer,and then the mixture is kneaded. b. A portion of the flour, the water and the yeast is mixed.and then left to ferment for a period of time. The remaining ingredients are added, and the mixture is kneaded. c. Flour and water are combined and left to sit at room temperature for several days. Additional flour, water, salt and yeast are added , and then the mixture is kneaded into a dough. d. Flour, salt, water and yeast are mixed into a dough. A portion of this dough is added to a mixture of flour, salt, water and yeast, and then kneaded into a dough. Which of the following statements is true? a. It is always necessary to add commercial yeast when making sourdough bread. b. It is never necessary to add yeast when making sourdough bread. c. Yeast may be added to a sourdough bread formula. d. None of the above is true.

Solución

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Leandromaestro · Tutor durante 5 años
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15. b<br />16. a<br />17. a<br />18. b<br />19. c

Explicar

## Step1<br />For question 15, bubbles appearing on the surface of a sourdough starter indicate that yeast activity has begun. This is because the yeast is consuming the sugars in the dough and producing carbon dioxide, which forms bubbles.<br /><br />## Step2<br />For question 16, a banneton is used to hold the shape of bread dough while it proofs before baking. This is a traditional French linen basket used to shape and proof bread.<br /><br />## Step3<br />For question 17, the straight dough method involves placing all the ingredients in the bowl of a mixer and then kneading the mixture. This method is straightforward and does not involve any preliminary fermentation.<br /><br />## Step4<br />For question 18, the sponge method involves mixing a portion of the flour, water, and yeast, and then leaving it to ferment for a period of time. The remaining ingredients are added, and the mixture is kneaded. This method allows for a more complex flavor development.<br /><br />## Step5<br />For question 19, it is not always necessary to add commercial yeast when making sourdough bread. Yeast may be added to a sourdough bread formula, but it is not always necessary. The yeast in the starter itself can provide the necessary fermentation.
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