SC - white drinks and other foods

[Tyrca]

I've never had any problems from the salt, but then I normally use
exceptionally hard to kill dry active yeast, which I usually proof to
get it started.  If I add the salt to the yeast, it is immediately
before I start adding the flour.

Technically, I should have sifted the salt into flour.  Since I am
working with a yeast liquor rather than dry active yeast, it would have
been better to add salt to the flour.  I will correct this point on my
recipe for future use.

The failure of the first batch was not due to the salt, which I had
forgotten until I had already stirred in the first half cup and quickly
added to the flour.  I goofed the proof using such a small amount of
yeast.  It was the yeast failure which got me to try making a barm.

When I try this again, I'll follow Markham's technique of mixing the dry
ingredients together and then adding the liquor to the dry mix.

Thanks for catching my faux pas.

Bear

>adding the salt to the liquid...wouldn't that kill the yeast and prevent
>the bread from rising?  I have always mixed the salt into 1/2 of the flour
>and used that first then added the remainder of the flour..
>
>Dragonfyr
>-----Original Message-----
>
>>Decant 1 ounce of the liquid from the yeast barm.  Add to the warm water
>>in a medium bowl.
>>Add salt.
>
>
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