What general process is followed for mixing sourdough?

The process of mixing sourdough generally involves combining the ingredients in a way that promotes fermentation and gluten development. The correct choice involves mixing for a specific duration before adding yeast, which is critical for sourdough preparation.

In sourdough baking, the initial mixing step often includes blending flour and water to form a dough, allowing for sufficient hydration and enzymatic activity to begin. This initial mixing period enables the flour to absorb the water adequately and enables the enzymes in the flour to start breaking down starches and proteins. After this period of mixing, yeast is then incorporated to contribute to the fermentation process.

By mixing for two minutes before adding yeast, the baker ensures that the flour has had time to hydrate properly, which is vital for the development of flavor and structure in the final bread. This timing also helps promote the activity of naturally occurring wild yeasts and lactic acid bacteria in sourdough, which are essential for developing the characteristic tangy flavor and texture associated with sourdough bread.

The other options do not align with the established mixing practices for sourdough. For instance, mixing for only one minute with no yeast does not provide enough time for hydration and flavor development. Mixing for three minutes without water is not feasible, as