Ryes/Sours/Sprouted grains/Soakers

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Across
  1. 4. A sour dough prepared from fermented rye flour or through the addition of a chemically dehydrated, commercially produced sour additive
  2. 5. Sprouting is the key to unlocking the whole grain____ found inside this protective shell.
  3. 6. "country bread" in French.
  4. 9. The intended purpose of a___is to convert starch into simpler sugars, not gelatinize the starch.
  5. 11. All seeds have the potential to be sprouted, which is what happens after a seed__.
  6. 14. Rye flour doesn't contain_____.
  7. 15. a mixture of a grain(and/or nuts, seeds) and some fluid(usually water).
Down
  1. 1. __ __You should wait 48 hours to fully stabilize your crumb
  2. 2. Whole grains are__-__ ___ that want to grow into vibrant, living plants.
  3. 3. _____acid is weak and mild in sourdough.
  4. 7. _____acid is the acid in vinegar->strong acid
  5. 8. Is an old term used to mean a plump loaf of bread. The term tends to disappear with the standardization of loaves.
  6. 10. The Higher the percentage of Rye in your bread dictates___ __ you should wait to eat your bread.
  7. 12. German and Russian rye baking often specifies the use of a___.
  8. 13. The challenge for bakers is to preserve enough of the_____during the sprouting process to provide enough structure for the dough.