[Sca-cooks] Salt in No Knead Bread
Robin Carroll-Mann
rcarrollmann at gmail.com
Thu May 20 08:03:31 PDT 2010
On Thu, May 20, 2010 at 8:38 AM, Jane Merrilees <janemerrilees at yahoo.com> wrote:
> I don't know anything about chemistry but am pretty sure that less salt
> would not affect anything other than taste...
There's a fair amount of chemistry involved in baking. Salt inhibits
the growth of yeast, so how much you use in a batch of dough does
matter. Low-salt (or salt-free) bread has to be made with less yeast.
Brighid ni Chiarain
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