[Sca-cooks] salt

[Avraham haRofeh]

> While too much salt will kill off your yeast, the quantities used in most
> recipes can be added directly to the liqour without problems if you have a
> very active yeast.

Just for the record, Corriher and McGee both indicate the safe (for the
yeast) upper limit of salt in bread making as 1/3 tsp per cup of flour.

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
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