SC - bread experiment

[Marilyn Traber]

I [in personal baking matters] have always omitted the salt from bread [except for
the experimental batch of irish salt rising bread I tried about 20 years ago] [and
no, i don't have the recipe anymore, so don't ask, Ras...] and have never had any
trouble with the mean, viscious yeast-beasties growing out of control [flash on a
I Love Lucy episode] When it doubles, It gets either punched down or popped into
the oven. The only variance from the printed recipe was in rolling the dough out
flat, slathering it with chestnut jelly and rolling it up. I plan on making it
again, perhaps in a nice garlic/herb version, or even as foccacia.
margali

> 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



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