Across
- 2. what does yeast produce?
- 5. __________ breads: use whole-wheat flour
- 7. What does gluten feed on?
- 8. organic leaver; microscopic fungus used in baking.
- 11. How many ingredients do you HAVE to have?
- 12. Recipes with only one rise need to _____ before shaping.
- 14. manipulating dough to develop the gluten and give the dough elasticity.
- 15. Yeast bread takes ______ to prepare.
- 16. what does gluten relate to?
Down
- 1. Dough should _____ in size
- 3. The browned and firm outside part of bread. It can be crunchy and firm or soft and tender. The crumb of all breads soften after it is packaged.
- 4. we _____ to activate gluten
- 6. _______ breads: have more liquid;are beaten vigorously instead of kneading
- 9. what should your dough feel like when your gluten is created?
- 10. what type of flour has the most gluten?
- 13. what can you add to add color?