Test yourself under real exam conditions: 50 timed questions, 60 on the clock, pass mark 70%%. Instant score with a full review of everything you got wrong. Free — no account needed.
Exam details
A live culture of wild yeasts and lactobacilli kept alive with regular flour + water feedings. Provides leavening and flavor without commercial yeast.
1:5:5 (starter:flour:water) by weight for a slow, full peak around 8-12h at 24°C.
It at least doubles within 4-8 hours of feeding, smells fruity/yogurty (not vinegar), and passes the float test (a spoonful floats in water).
The first rise after mixing, when most flavor and dough structure develop. Usually 4-8 hours at 24-26°C, ending when dough has visible jiggle, domed top, and ~50-70% rise.
Bulk: dough as a whole, before shaping.
Proof (final): shaped dough rising in a banneton before bake.