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Does salt interfere with the yeast in the dough swelling process?

asked Aug 26 '11 at 15:32

hnonnac's gravatar image

hnonnac
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High concentrations of salt can kill yeast because it has the ability to suck the water out of your dough, which can lead to a breakdown of your bread. The purpose of salt is to stiffen the dough, for most methods, this should happen later in the process, not right the beginning.

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answered Aug 30 '11 at 12:54

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rustybike123
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Asked: Aug 26 '11 at 15:32

Seen: 232 times

Last updated: Aug 30 '11 at 12:54


 
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