SC - bread experiment
Philip & Susan Troy
troy at asan.com
Sat Dec 19 22:12:11 PST 1998
LrdRas at aol.com wrote:
>
> 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.
And, just as importantly in many yeast-leavened products, improves the
extensibility of the gluten, resulting in a slightly lighter product
even in unleavened breads.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list