Assignment:
Assessment Task 1
Written Question and Answer
1. Explain the different types of sourdough starters commonly used to make bread.
2. Explain in detail what a sour starter is and what it does.
3. How does the type of starter made effect the finished product?
4. Explain the hygiene procedures which have to be followed when making a starter.
5. Where does the yeast come from in sourdough products?
6. Explain in detail how to make an acetic starter for sourdough ryebread.
7. Explain a perpetual sourdough.
8. Explain powdered and frozen pre-purchased starter cultures.
9. Explain instant sours.
10. To sell sourdough bread legally in Australia what 2 ingredients cannot be present?
11. Explain in detail the sponge & dough method of dough-making.
12. Explain the fermentation process with particular regard for the sourdough process.
13. Explain the chemical and therefore processing differences between Sourdough White Bread and Sourdough Rye Bread when both were made using an Acetic Rye Starter and the Sponge & Dough Method.
14. Explain the main factors associated with bread staling and discuss the whether or not the shelf life of sourdough bread is longer or shorter than standard white bread..... and WHY?
15. Explain how not having bread improver as an ingredient changes the bread making process and finished product.
16. Using the provided bread scoring sheet that can be used for a range of bread products, conduct a scoring session using a sourdough loaf.
17. Using the information provided below, calculate the recipe cost and the unit cost of a sourdough white loaf.
18. Explain why rye doughs ferment quicker than white doughs.
19. Explain the recipe and process of making cakes using a sourdough.
20. How do sourdough cakes compare in flavour and texture to normal cakes? Discuss the differences.
SOURDOUGH WHITE BREAD
|
Sourdough
|
2.000kg
|
|
Baker's Flour
|
2.500kg
|
|
Water
|
3.000lt
|
Mix together to form sponge and rest for 3 hours
|
Baker's Flour
|
7.500kg
|
|
Salt
|
0.200kg
|
|
Fat
|
0.200kg
|
|
Water
|
3.500lt
|
Total dough weight= 18.900kg
Recipe yield= 19 x 0.995kg loaves
(Remember the starter is 50/50 flour & water)
Flour $1.00/kg; salt $0.85/kg; fat $2.00/kg; water $0.05/kg.
Flour 10kg @ $1/kg =?
Salt 0.200kg @ $0.85/kg =?
Fat 0.200kg @ $2.00/kg =?
Water 6.500kg @ $0.05/kg =?
Starter 2.000kg @ $0.52/kg =?
Recipe cost =?
Unit cost = recipe cost / 19 loaves = $? Per unit