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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What do bakers mean by the term artisan bread? Can you give examples from local bakeries?
  2. Describe the types of flour bakers favor for making artisan breads.
  3. What is the difference between a natural starter and a yeast starter? Describe the source of yeast for each.
  4. Describe the kinds of acids that make a sourdough sour. Where do these acids come from?
  5. Describe how to mix a bread dough using the technique called autolyse.
  6. What is the difference between fermenting artisan bread doughs and fermenting conventional bread doughs?

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