Yeast, sourdough, gluten, proofing, kneading, hydration, and bread types.
40 cards · basic cards · AI-written, checked twice. Edit anything.
- What is yeast?
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A single-celled fungus that ferments carbohydrates to produce carbon dioxide and alcohol.- Name the two main types of yeast used in bread baking.
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Baker's yeast and wild yeast.- What scientific name is baker's yeast known by?
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Saccharomyces cerevisiae.- What is the primary purpose of yeast in bread dough?
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To produce carbon dioxide gas, which causes the dough to rise.- What is proofing?
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The period when dough ferments and rises before baking.- What is bulk fermentation?
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The first rise of dough after mixing all ingredients together.- What is bench proofing?
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A short rest period between shaping and the final proof.- What is gluten?
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A network of proteins formed when water is added to wheat flour.- What structural role does gluten play in bread dough?
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It traps gas bubbles and provides strength and elasticity to the loaf.- What is kneading?
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Working dough by hand or machine to develop gluten strands.- What is the windowpane test?
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A method to check if dough is properly developed by stretching a small piece until light passes through it.- What does hydration mean in bread baking?
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The ratio of water to flour by weight, usually expressed as a percentage.- What is low-hydration dough?
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Dough with a ratio of water to flour below 60%, resulting in a stiffer dough.- What is high-hydration dough?
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Dough with a ratio of water to flour above 70%, resulting in a wetter and more extensible dough.- What is sourdough?
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Bread leavened with wild yeast and lactic acid bacteria rather than commercial baker's yeast.
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