SC - <<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00 7 :05:40 AM >>>

[Decker, Terry D.]

> -----Original Message-----
> From: Nicholas Sasso [mailto:NJSasso at msplaw.com]
> Sent: Thursday, October 05, 2000 10:53 AM
> To: sca-cooks at ansteorra.org
> Subject: SC - <<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00
> 7:05:40 AM >>>
> 
> 
> <<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00 7:05:40 AM >>>
> Salt would be there, most likely, to make gluten strands 
> extensible, for
> a lighter bread. I don't think it has much direct beneficial effect on
> the yeast itself, although I suppose anything's possible. I wonder if
> it's possible that using salted butter or margarine is 
> assumed. For that
> matter, I wonder why this Mexican bread recipe isn't using 
> lard anyway.
> Ah well, mine is not the reason why, mine is to eat the stuff and say
> "Yum." >>>>>>>>>>>>>
> 
> Truly yum.  The salt also serves to inhibit the yeast 
> activity.  The salinity slows the activity of the little 
> beasties so they do not rage out of control, allowing for a 
> controlled rise that doesn't blow out the protein strands.  
> Combined with the benefit on gluten strands, it would make 
> the bread retain the gases more readily.
> 
> niccolo difrancesco
> 
> 
> ==============================================================
> ==============
> 
> 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".
> 
> ==============================================================
> ==============
>