SC - Bean experiments

[david friedman]

> Did you adjust anything else in the recipe? I had always been taught that
> salt
> in a yeast recipe was specifically there for the purpose of controling the
> growth of the yeast.
> 
> Ras
> 
I would say the primary purpose of the salt was to improve the flavor of the
bread.  Modern recipes use a comparative large amount of yeast and a short
rise time.  The salt doesn't do a lot of controlling.

When you use the three quarter method for raising dough or use a slow acting
yeast or a leaven, the salt becomes more critical to the timing of the rise
and to smoothing the sour taste of the bread.

Bear
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