Matching -_____Elaborating

question 16

Multiple Choice

Matching
-_____elaborating

• A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
• B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
• C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
• D) growing a mature culture to a batch size suited to production needs
• E) process of building up a mature culture to fully ripen; also called the final build