Red Seal Baker Practice Exam

What does a "starter" refer to in sourdough baking?

1. A mixture of yeast and baking powder

2. A mixture of flour and water fermented with wild yeast

3. A method for cooling down the dough

4. A type of bread that does not rise

The correct answer is: A mixture of flour and water fermented with wild yeast

In sourdough baking, a "starter" refers to a mixture of flour and water that has been fermented using wild yeast and natural bacteria present in the environment. This fermented mixture captures the natural microorganisms that lead to the leavening of bread without the need for commercial yeast. The wild yeast in the starter ferments the sugars in the flour, creating carbon dioxide gas, which causes the dough to rise and develop its unique flavor profile. This process also involves lactic acid bacteria, which contribute to the sour taste characteristic of sourdough. The starter serves as both a leavening agent and a source of flavor, making it essential for creating the distinctive qualities associated with sourdough bread. Properly maintained, a starter can be used repeatedly for many loaves of bread, further enhancing the fermentation process and flavor development over time.