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Baking with Whole Cereal Grains

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Questions and Answers

What is the purpose of soaking whole cereal grains or cracked grains in water?

To hydrate the flour

To reduce the quantity of water in the dough

To weaken the dough structure

To absorb the water completely (correct)

When is the soaker added to the dough in some formulas?

At the start of the mixing process (correct)

At the end of the mixing process

During the fermentation process

After the proofing process

What is the name of the grain-and-water mix?

Bread mixture

Flour mixture

Soaker (correct)

Dough starter

Why is the soaker added at the end of the mixing process in some formulas?

<p>To minimize any weakening effect on dough structure</p> Signup and view all the answers

What happens to the water quantity in the soaker?

<p>The water quantity is completely absorbed by the grains</p> Signup and view all the answers

Study Notes

Preparing Whole Cereal Grains for Dough

Whole cereal grains or cracked grains are often soaked in water overnight to prepare them for use in dough.
The quantity of water used is generally completely absorbed by the grains.
The grain-and-water mixture is called a soaker.
Water added to the soaker is calculated separately from the water used to hydrate the flour in bread dough.
Some recipes call for adding the soaker at the start of the mixing process.
Others recommend adding the soaker at the end of mixing to minimize its weakening effect on dough structure.

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Description

Learn how to prepare whole cereal grains for use in dough, including soaking and adding water to create a soaker. This process is essential for bread making and other baked goods.