Multiple-choice cloze
For questions 1-8, read the text below and decide which answer (A, B, C or D) best fits each gap.
Not so long ago, sourdough was a interest, confined to a handful of specialist bakeries. Today it is sold in supermarkets, and home bakers swap tips about it online. Its appeal partly in its flavour: the long, slow fermentation gives the bread a slight sourness and a chewy crust. But there is more to it than taste. A sourdough 'starter', a mixture of flour and water that with wild yeasts and bacteria, has to be fed regularly, and many bakers become surprisingly to theirs. Some have kept the same starter alive for years and great pride in its age. Far putting people off, the effort involved seems to be part of the attraction. Making a loaf takes the best part of a day, but most of that time is spent waiting, and there is something deeply satisfying about producing good bread from just three basic . Unsurprisingly, commercial bakeries have been quick to in on the trend, although not all of them follow the traditional method.
Tips: klik nomor celah untuk pergi ke pertanyaannya.