Sourdough Artisan Baking Practice Exam

Question 1 Sourdough Artisan Baking

What is open-source baking?

Months to years to develop intuition with your starter and dough. As high as possible, often 500-550°F (260-290°C). Sharing recipes, techniques, and starter cultures freely. A new starter typically takes 5-14 days to mature.

Question 2 Sourdough Artisan Baking

What is a stone-milled flour?

Under: dough springs back fast, weak structure; over: dough collapses, no oven spring. Flour ground between stones, often preserving more nutrients. Bread interior with large, irregular holes. 75-78°F (24-26°C) is ideal; cooler kitchens slow the process.

Question 3 Sourdough Artisan Baking

How long does sourdough fermentation take?

4-24+ hours depending on temperature and recipe. Sourdough uses wild fermentation; yeasted uses commercial yeast packets. Autolyse including the starter from the beginning. Dough with significant fat, sugar, eggs, or dairy (brioche, challah).

Question 4 Sourdough Artisan Baking

What is the "ear" perfectionism?

Possibly hooch (alcohol), needs feeding. Artisan uses long fermentation, minimal additives; industrial maximizes speed and shelf life. A heavy lidded pot creating a steamy enclosed environment. A common goal but not the only measure of a good loaf.

Question 5 Sourdough Artisan Baking

What is "weekly bake" rhythm?

Flour with most of the bran sifted out; between whole and white. Leftover dough added to a new batch for flavor. Often used synonymously with sourdough starter or build-up portion. Many home bakers settle into a weekly schedule baking 1-3 loaves.

Question 6 Sourdough Artisan Baking

What is the scientific name for the yeasts in sourdough?

A round flatbread that puffs into a pocket. Sourdough rewards consistent practice over many bakes. Various, most commonly Saccharomyces and Kazachstania species. Heritage wheat varieties have unique flavors and nutrient profiles.

Question 7 Sourdough Artisan Baking

What is a "split starter"?

Hobby allows experimentation; pro requires consistency and speed. Milled from the entire wheat kernel; contains bran and germ. Glutenin and gliadin. Maintaining two starters (e.g., white and rye) for different breads.

Question 8 Sourdough Artisan Baking

What is oven spring?

1:1:1 (starter:flour:water) by weight; ratios vary. A flexible tool for handling sticky dough. The rapid rise of dough in the first minutes of baking. Months to years to develop intuition with your starter and dough.

Question 9 Sourdough Artisan Baking

What is the impact of altitude?

Sharing recipes, techniques, and starter cultures freely. A common goal but not the only measure of a good loaf. Higher altitude = faster rise; recipes may need adjustment. A proofing basket lined with linen or rattan that gives shape and texture.

Question 10 Sourdough Artisan Baking

What is the difference between sourdough and other fermented foods?

Sourdough is bread; others include kimchi, yogurt, beer, kombucha — all rely on microbes. 200-210°F (93-99°C); 205°F is a common target. Tenderizes and flavors; common in focaccia, ciabatta. Produces tangy, complex acids; differentiates sourdough.

Question 11 Sourdough Artisan Baking

What is preshape?

A heavy lidded pot creating a steamy enclosed environment. A long, thin French bread; classic and challenging. A loose preliminary shape before bench rest and final shape. Long fermentation may reduce phytic acid and improve digestibility.

Question 12 Sourdough Artisan Baking

What is the difference between sourdough and yeasted bread?

Sugar browning at higher temperatures, contributing to crust. Sourdough uses wild fermentation; yeasted uses commercial yeast packets. A new starter typically takes 5-14 days to mature. A raised flap of crust created by a properly scored loaf.

Question 13 Sourdough Artisan Baking

What is the troubleshooting for a gummy interior?

Likely under-baked or cut too soon. Flour ground between stones, often preserving more nutrients. Milled from the entire wheat kernel; contains bran and germ. Lean is just flour/water/salt/leavening; enriched includes fats/sugars.

Question 14 Sourdough Artisan Baking

What is community supported bakery?

Subscription model supporting local artisan bakeries. Higher protein (12-14%) for stronger gluten. Expressing ingredients as a percentage of total flour weight. The point when starter has doubled and is most active.

Question 15 Sourdough Artisan Baking

What is einkorn?

Yes; slice first and freeze for easy thawing. The dark liquid on top of starter; alcohol from yeast; pour off and feed. Heritage wheat varieties have unique flavors and nutrient profiles. An ancient grain with very different gluten structure.

Question 16 Sourdough Artisan Baking

What is rye flour?

Higher protein (12-14%) for stronger gluten. Sourdough uses wild yeast; yeasted with poolish/biga uses commercial yeast. Slowing fermentation in the refrigerator for flavor and convenience. A different grain with less gluten; needs different handling.

Question 17 Sourdough Artisan Baking

What is the role of bacteria in sourdough?

Weight measurements are vastly more accurate than volume. A new starter typically takes 5-14 days to mature. A razor blade tool for scoring loaves before baking. Produces lactic and acetic acid for flavor and preservation.

Question 18 Sourdough Artisan Baking

What is the role of hydration in crumb?

Building tension as you shape for a tall, well-risen loaf. Higher hydration generally = more open crumb. Various, most commonly Saccharomyces and Kazachstania species. A chemical reaction between amino acids and sugars producing browning and flavor at ~140°C+.

Question 19 Sourdough Artisan Baking

What is the role of journaling?

Controls fermentation speed; warm = fast, cold = slow. Notes on each bake accelerate learning. Leftover dough added to a new batch for flavor. Weight measurements are vastly more accurate than volume.

Question 20 Sourdough Artisan Baking

What is a banneton?

A new starter typically takes 5-14 days to mature. A raised flap of crust created by a properly scored loaf. A proofing basket lined with linen or rattan that gives shape and texture. Flour ground between stones, often preserving more nutrients.

Question 21 Sourdough Artisan Baking

What is the difference between dark and light rye?

Sustenance, hospitality, community, religious significance. Dark uses more whole rye; light uses sifted rye. Proper fermentation creates structure for the crumb. Pizza dough leavened with sourdough starter.

Question 22 Sourdough Artisan Baking

What is the joy of baking sourdough?

Yes; slice first and freeze for easy thawing. More fermentation = sourer; rye and higher hydration increase tang. Connection with tradition, slow craft, working with living organisms. 2-4 days at room temperature wrapped in cloth; longer if frozen.

Question 23 Sourdough Artisan Baking

What is the difference between conventional and heritage wheat?

Adding a small amount of rye to white starter accelerates activity. Heritage wheat varieties have unique flavors and nutrient profiles. A short rest after preshape before final shaping. Weeks to months between feedings if kept cool.

Question 24 Sourdough Artisan Baking

What is the typical sourdough hydration?

65-80%; higher is more open crumb but harder to handle. A metal alternative to a pizza stone with better heat conductivity. Higher altitude = faster rise; recipes may need adjustment. As high as possible, often 500-550°F (260-290°C).

Question 25 Sourdough Artisan Baking

What is the difference between "Type 00" and bread flour?

A folding technique especially good for high-hydration doughs. A loose preliminary shape before bench rest and final shape. "Type 00" is finely milled Italian flour; varies in protein; often used for pizza. Produces lactic and acetic acid for flavor and preservation.

Question 26 Sourdough Artisan Baking

What is enriched dough?

Dough with significant fat, sugar, eggs, or dairy (brioche, challah). Maintaining two starters (e.g., white and rye) for different breads. A sourdough starter built with rye flour; very active and tangy. Friction factor and ambient temperature determine the right water temp.

Question 27 Sourdough Artisan Baking

What is ear (bread)?

A raised flap of crust created by a properly scored loaf. 2-4 days at room temperature wrapped in cloth; longer if frozen. The first rise after mixing, before shaping. 450-500°F (230-260°C).

Question 28 Sourdough Artisan Baking

What is the impact of room temperature on starter?

Strengthens gluten, regulates fermentation, adds flavor. Includes starter from the start; saves time and supports gluten development. Warmer kitchen speeds fermentation dramatically. 1:1:1 (starter:flour:water) by weight; ratios vary.

Question 29 Sourdough Artisan Baking

What is peak starter?

A phrase for sharing a meal and building community. Flour with most of the bran sifted out; between whole and white. The point when starter has doubled and is most active. Possibly hooch (alcohol), needs feeding.

Question 30 Sourdough Artisan Baking

What is hooch?

The dark liquid on top of starter; alcohol from yeast; pour off and feed. Reshape and bake quickly; the bread will be denser but edible. A gentle technique to develop gluten during bulk fermentation. An additive improving dough handling and bread quality; not used in artisan baking.

Question 31 Sourdough Artisan Baking

What is a baking steel?

2-4 days at room temperature wrapped in cloth; longer if frozen. Strong dough holds shape; weak dough flattens. A metal alternative to a pizza stone with better heat conductivity. Connection with ancient craft, sharing food, sensory pleasure.

Question 32 Sourdough Artisan Baking

What is the role of vital wheat gluten?

Notes on each bake accelerate learning. A protein boost added to lower-protein flours; not used in artisan baking traditionally. At least 1 hour; the bread continues cooking internally. Tenderizes crumb and adds flavor; e.g., olive oil in focaccia.

Question 33 Sourdough Artisan Baking

What is the role of strong flour?

Crackling, complex, sometimes blistered. Room temp is faster, fridge is slower with more flavor. 8-48 hours, sometimes longer. Higher protein for more gluten; tolerates longer fermentation.

Question 34 Sourdough Artisan Baking

What is "stitch" shaping?

Artisan is open crumb, crusty; sandwich is fine crumb, soft, often pan-baked. Possibly weak starter, low hydration, or under-development. Pinching the dough seam closed for clean shape. Sourdough uses wild yeast; yeasted with poolish/biga uses commercial yeast.

Question 35 Sourdough Artisan Baking

What is the soaking of seeds?

A sourdough starter built with rye flour; very active and tangy. A flat tool for handling dough on the counter. Hydrating seeds beforehand prevents them stealing moisture from dough. A protein boost added to lower-protein flours; not used in artisan baking traditionally.

Question 36 Sourdough Artisan Baking

What is ciabatta?

A high-hydration Italian bread with open crumb and chewy texture. 75-78°F (24-26°C) is ideal; cooler kitchens slow the process. Connection with tradition, slow craft, working with living organisms. Resolution to 1g is ideal for baking.

Question 37 Sourdough Artisan Baking

What is "high-extraction" flour?

Develops complex flavor and lets you bake on your schedule. A gentle technique to develop gluten during bulk fermentation. Flour with most of the bran sifted out; between whole and white. Porous is well-baked open crumb; wet is under-baked.

Question 38 Sourdough Artisan Baking

What is the typical baking temperature for sourdough?

A short rest after preshape before final shaping. The final rise after shaping, before baking. 450-500°F (230-260°C). A heavy lidded pot creating a steamy enclosed environment.

Question 39 Sourdough Artisan Baking

What is the role of temperature?

Controls fermentation speed; warm = fast, cold = slow. Press dough gently; if it springs back slowly with slight indent, it's ready. A starter at 50-60% hydration; slower fermentation, more lactic flavor. Building the protein network through hydration, mixing, and time.

Question 40 Sourdough Artisan Baking

What is dough development?

A dough strengthener used in some commercial baking; not in traditional sourdough. Strengthens gluten, regulates fermentation, adds flavor. A dough's ability to handle long fermentation without collapsing. Building gluten structure through hydration, mixing, and time.

Question 41 Sourdough Artisan Baking

What does autolyse do?

A folding technique especially good for high-hydration doughs. Hydrates flour, develops gluten gently, eases mixing. 75-78°F (24-26°C) is ideal; cooler kitchens slow the process. Flour with most of the bran sifted out; between whole and white.

Question 42 Sourdough Artisan Baking

What is the importance of cooling on a rack?

An oval loaf shape, between baguette and boule. A wet pre-ferment used in French baking. 200-210°F (93-99°C); 205°F is a common target. Allows steam to escape; prevents soggy bottom.

Question 43 Sourdough Artisan Baking

What is the joy of baking?

Connection with ancient craft, sharing food, sensory pleasure. A long, thin French bread; classic and challenging. More vinegar-like sourness; produced at cooler temperatures. 10-20% of flour weight (varies).

Question 44 Sourdough Artisan Baking

What is poolish?

Forming the dough into its final shape with proper surface tension. 10-20% of flour weight (varies). A wet pre-ferment used in French baking. A pseudo-grain (not wheat); can be used in gluten-free baking.

Question 45 Sourdough Artisan Baking

What is the relationship between fermentation and crumb?

An additive improving dough handling and bread quality; not used in artisan baking. Proper fermentation creates structure for the crumb. A baking surface that retains heat and absorbs moisture. A raised flap of crust created by a properly scored loaf.

Question 46 Sourdough Artisan Baking

What is "field-to-loaf"?

Flour with most of the bran sifted out; between whole and white. Heritage wheat varieties have unique flavors and nutrient profiles. Knowing the origin of your grain; small mill movement. A proofing basket lined with linen or rattan that gives shape and texture.

Question 47 Sourdough Artisan Baking

What is the importance of patience in sourdough?

Long fermentation creates flavor; rushing causes problems. An Italian flat bread, often with olive oil and toppings. Maintaining two starters (e.g., white and rye) for different breads. A large, rustic round loaf, often with whole grains.

Question 48 Sourdough Artisan Baking

What is the role of salt?

Underfeeding, inconsistent temperature, contamination. Strengthens gluten, regulates fermentation, adds flavor. "Type 00" is finely milled Italian flour; varies in protein; often used for pizza. Add texture, flavor, nutrition (sesame, sunflower, flax, oats).

Question 49 Sourdough Artisan Baking

What is the role of resting starter in fridge?

More yogurt-like tang; produced at warmer temperatures. A long, thin French bread; classic and challenging. Allows weekly baking schedule without daily feeding. Active is recently fed and bubbly; dormant is refrigerated and slow.

Question 50 Sourdough Artisan Baking

What is the role of patience in starter creation?

Sustenance, hospitality, community, religious significance. Heritage wheat varieties have unique flavors and nutrient profiles. A new starter typically takes 5-14 days to mature. A loose preliminary shape before bench rest and final shape.