Sample interview questions: What types of bread starters or sourdough cultures have you worked with?
Sample answer:
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Commercial Sourdough: A mature, active sourdough culture maintained with a consistent feeding schedule, typically using a blend of flour and water. It provides a consistent flavor and fermentation profile for commercial bakeries.
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Wild Yeast Sourdough: A sourdough culture captured from the natural environment or obtained from another baker. It contains a complex and diverse community of wild yeast and bacteria, resulting in a unique and often unpredictable flavor profile.
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Sprouted Grain Sourdough: A sourdough culture made with sprouted grains, such as wheat, rye, or barley. The sprouting process increases the enzymatic activity and nutrient content of the grains, contributing to a more complex and flavorful bread.
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Multi-Flour Sourdough: A sourdough culture made with a blend of different flours, such as rye, whole wheat, or spelt. This combination creates a bread with a complex flavor and texture profile.
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Fruit Sourdough: A sourdough culture that … Read full answer