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WHERE RYE BREAD COMES FROM?

1 / 10

1. What colour is rye flour?

2 / 10

2. Is the scald sweet?

3 / 10

3. Do you have to let the scald cool down?

4 / 10

4. What does barley malt extract do to bread?

5 / 10

5. Does sourdough have lactic acid bacteria in it?

6 / 10

6. Which foods have lactic acid bacteria in them?

7 / 10

7. Why do you have to let dough rise before baking it?

8 / 10

8. Why do you spray loaves of bread with tiny streams of water before baking?

9 / 10

9. How long do you have to let bread cool after baking?

10 / 10

10. When you throw away the bag the bread was in, where should it go?

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Professor Jacino