Quizalize logo
placeholder image to represent content

How to Make a Sourdough Loaf

Quiz by Brianna Slezak

Feel free to use or edit a copy

includes Teacher and Student dashboards

Measure skills
from any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

With a free account, teachers can
  • edit the questions
  • save a copy for later
  • start a class game
  • automatically assign follow-up activities based on students’ scores
  • assign as homework
  • share a link with colleagues
  • print as a bubble sheet

Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

New Quizalize solo game modes
19 questions
Show answers
  • Q1
    What is the primary function of the sourdough starter during the fermentation process?
    To speed up the baking process
    To provide wild yeast and lactic acid bacteria for fermentation
    To enhance the color of the loaf
    To add sweetness to the dough
    30s
  • Q2
    What temperature range is generally ideal for proofing sourdough bread?
    40°F to 50°F (4°C to 10°C)
    60°F to 70°F (16°C to 21°C)
    90°F to 100°F (32°C to 38°C)
    75°F to 85°F (24°C to 29°C)
    30s
  • Q3
    How long is the typical fermentation time for a sourdough loaf's bulk rise?
    8 to 10 hours
    1 to 2 hours
    4 to 6 hours
    30 minutes to 1 hour
    30s
  • Q4
    What key factor distinguishes a sourdough loaf from other types of bread?
    The use of a natural leavening agent
    The use of milk in the dough
    The incorporation of fats like butter
    The addition of commercial yeast
    30s
  • Q5
    What is the ideal hydration level for a typical sourdough bread recipe?
    40% to 50%
    70% to 80%
    90% to 100%
    10% to 20%
    30s
  • Q6
    What technique is commonly used to shape a sourdough loaf before the final proofing?
    Rolling
    Kneading
    Folding
    Bench resting
    30s
  • Q7
    What is often added to sourdough bread to improve its texture and structure?
    Using a bread machine
    Stretch and fold technique
    Adding more salt
    Incorporating nuts
    30s
  • Q8
    What ingredient is essential for creating a sourdough starter?
    Milk
    Flour
    Sugar
    Baking soda
    30s
  • Q9
    How long should you typically let a shaped sourdough loaf proof before baking?
    30 minutes
    1-2 hours
    24 hours
    12-14 hours
    30s
  • Q10
    What is the function of salt in sourdough bread?
    Preserves the bread longer
    Makes the dough rise faster
    Softens the crust
    Enhances flavor and strengthens gluten
    30s
  • Q11
    What is a key characteristic of a well-baked sourdough loaf?
    A soft and smooth crust
    A dense and heavy loaf
    An overly dry interior
    A crispy crust and an open crumb structure
    30s
  • Q12
    What is the effect of adding too much water to a sourdough dough?
    It helps in forming a crust
    It strengthens the gluten
    It makes the bread sweeter
    It can lead to a too-sticky dough
    30s
  • Q13
    What is the purpose of using a baking stone or Dutch oven when baking sourdough?
    To avoid sticking
    To cool the bread faster
    To make the crust softer
    To retain heat and create steam
    30s
  • Q14

    What is the typical oven temperature for baking the sourdough loaf?

    250 Degrees

    600 degrees

    450 Degrees

    350 degrees

    30s
  • Q15
    What is the primary ingredient that gives sourdough bread its distinct flavor and texture?
    Baking powder
    Sourdough starter
    Yeast
    Flour
    30s

Teachers give this quiz to your class