SC - bread experiment
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Dec 19 22:31:53 PST 1998
In a message dated 12/19/98 11:10:36 PM US Mountain Standard Time,
troy at asan.com writes:
> 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.
>
I thought salt was a leavening agent. How could it be unleavened bread if it
had salt?
Mordonna
============================================================================
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