Meaning: "starter" means the live culture used to make sourdough.

Wrong options:

• stater: It leaves out the "r". Check the letters: "starter". A small spelling mistake loses the mark.
• starters: "starters" has an extra "s" at the end. The speaker says "starter", with no "s".

Correct answer: hydration

Explanation: You hear "Proper hydration of the dough". After "Proper" you need a word for how much water, ending in ion.

Meaning: "hydration" means the amount of water in the dough.

Wrong options:

• hydraton: It leaves out the "i". Write "hydration". Only the exact spelling gets the mark.

Correct answer: gluten

Explanation: Listen for "Kneading the dough develops gluten". You need a word for the protein network in dough.

Meaning: "gluten" means the protein network that gives bread structure.

Wrong options:

• gluton: It has "o" where the word has "e". Check the letters: "gluten". A small spelling mistake loses the mark.
• glutenin: "glutenin" has an extra "in" at the end. The speaker says "gluten".

Correct answer: fermentation

Explanation: On the recording you hear "the fermentation period". The word ends in ion, so listen for that ending.

Meaning: "fermentation" means the slow process that makes flavour and gas in dough.

Wrong options:

• fermentaton: It leaves out the "i". Check the letters: "fermentation". A small spelling mistake loses the mark.

Correct answer: temperature

Explanation: Listen again to "baking at the right temperature". It comes after "right", so you need a word for a thing.

Meaning: "temperature" means the heat level used in the oven.

Wrong options:

• tempreature: Two letters are in the wrong order. The right spelling is "temperature". Every letter must be correct to get the mark.
• temperatures: "temperatures" has an extra "s" at the end. The speaker says "temperature", with no "s".