SC - bread experiment

[Philip & Susan Troy]

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".

============================================================================