SC - bread experiment

[Mordonna22 at aol.com]

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
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