SC - Manchet (LONG POST)

[DianaFiona at aol.com]

In a message dated 97-10-24 15:41:38 EDT, you write:

<< 
 >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
  >>
      Not at all! Back when I was still learning basic bread making, I used
to regularly mix the salt into the water along with the sugar before
disolving the yeast in it, and the bread turned out fine. It wasn't until
much later that I read that the salt inhibited the yeast and started adding
it with the flour. Can't really tell any difference........ ;-)

   Ldy Diana
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