Produce sourdough products

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