[Sca-cooks] Salt in No Knead Bread

[Robin Carroll-Mann]

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