Since Salt Can Slow Down the Activity of Microorganisms in the Levain

question 6

True/False

Since salt can slow down the activity of microorganisms in the levain culture, you can slow the ripening time by the addition of up to 2 percent salt to the levain. This amount should not come from the overall formula.

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Physical harm or damage to a person's body that results in significant pain or discomfort.

Highly Corrosive

Describes substances that can cause severe damage to materials, tissues, or surfaces through chemical action.

Negligent

Failing to exercise the care that a reasonably prudent person would exercise in similar circumstances.

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