SC - <<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00 7 :05:40 AM >>>
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Oct 5 10:14:53 PDT 2000
> -----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
>
>
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