Does salt really kill yeast in artisan bread dough? Many bakers believe that adding salt too soon can ruin their bread, but is it …
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Does salt really kill yeast in artisan bread dough? Many bakers believe that adding salt too soon can ruin their bread, but is it …
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Are you enjoying my bread experiments? Check out my Instagram channel @shipboardchef for more adventures in food!! 🫶
Cool!!! Prepare in steps!
It’s putting the yeast directly in contact with the salt.
If you put the salt directly on the yeast. You added the salt in with the flour.
And a simple Google search
Salt doesn't usually kill yeast in typical bread baking recipes, but large amounts of salt can dehydrate and kill yeast.
Explanation
In most recipes, salt makes up about 2% of the total mix, which is not enough to kill yeast.
Salt is hygroscopic, meaning it absorbs water from its surroundings.
In theory, if a large amount of salt were combined with a small amount of yeast, the salt could dehydrate the yeast.
However, the concentrations used in baking are not high enough to cause this.
Salt can help improve the appearance and flavor of bread if used in the right proportions.
Salt helps control yeast's function in the fermentation process.
Yeast can also lose its effectiveness if it's improperly stored or combined with water that's too hot.
You can mix salt and yeast at the same time and start mixing your dough.
I think the only problem with salt and yeast is if you add the salt to the yeast like a lot of people add sugar to yeast which is a catalyst for it salt will actually kill it a little bit so you just don't want to add it straight to the yeast itself but makes it again with the flour is actually really good idea that's how I do it
Just mix it in with flour
You can't put the yeast, and salt together, that is why you put in the flour.You can put yeast, and sugar together.
He only did half the experiment 🤷
Please send more recipes do you have a quick extremely tart sourdough bread recipe
salt inhibits yeast from blooming before mixing into flour. Salt does not kill yeast. If you want to prove your point Bloom your yeast with salt then you will have actual proof.
You don't even have to add yeast to warm water
Ever since I learned to make bread this way, I've been greatful, although it's not the best way to ingest carbs.
Looking fabulous🙌🏻
Heh heh… balls
Breaad is inedible without salt, I think the point of this'myth' is to add salt to water and yeast while proofing. I have never bothered to try it.
"Thing of beauty." 😊
Im a baker who exclusively bakes sourdough bread. Ive been doing this for about 3 years. Ive experimented with every method i could think of when adding the salt. No method made a substantial difference. My favorite was disolving the salt in water, adding the dry, then the starter. However, we still add it to the dry ingredients to save time.
The only time you have to worry about any type of ingredients is when using a bread maker. You have to add the ingredients in order. At least that is what I have read and found with my bread maker.
Fab
It matters if you put the salt in with the yeast and water
Why did you smear it with flour before baking it?
Salt controls yeast. Salt will kill yeast if not diluted. By mixing the salt with the flour, you effectively diluted it. Try proving your yeast, then adding straight salt. It's not a myth.
Salt kills yeast so it retards rising but a small amount doesnot although it will rise better without salt ergo sour dough starter
I have an, honestly, 30yo, original Breadman. I just want to make better bread. Especially after I retire this summer.
In order for that test the salt has to be directly touching the yeast to kill it. Not coated with flour first and then add with the rest of the ingredients
Why do most breads have salt in them if it kill the yeast 😂 people just be silly
Yeast needs some salt to grow but not as much as we like to eat. When I use a yeast charge for CO2 in my aquarium it grows better with a little salt.
lol yeast loves salt, how do you think fermentation of vegetables especially sauerkraut is happening?
No stretch & folds? Or only 1?
I've been baking my own bread since the pandemic.
450g flour, 13g salt, 3,5g dried yeast, a pinch of spice and a dash of olive oil.
I let it proof for about 18 hours, folding it once during that time. Salt has aways been added right from the start.
(sometimes, when I feel particularly friendly toward the yeast, I add a pinch of sugar 😉)
I put my dough in a 2 gallon zip lock bag! I have to try this container since I have one! TFS
Years ago the yeast was mostly cake yeast. My father owned bakeries. You didn’t add the salt until all ingredients were in the mixer. They have improved yeast greatly and I mix it all together. I don’t even put it in water. Just mix all together and then all water or milk.
Love container you use for the overnight fridge rest. I usually make a double batch of bread (2, 2lbs loaves) at a time. I'm going to try your flat plastic container so I can more easily make smaller trial loaves with additions like dried tomato and olives, etc. Thanks for the idea!
Yes salt kills yeast. I work in a bakery and if you “double” salt a dough it will NOT rise as much as needed.
Heard the same thing. Started making sourdough 4 years ago. I add my yeast AND salt to the water to make sure both are dissolved then add the flour. I can't see any problem. Bread rises like a boss
I have been a baker for 30 years.
Every bread,roll,pizza dough and so on has salt in the recipe.
You can add eggs and milk and sugar as well. I learned from a lady named Aziza.
It does matter. You put the salt with the flour as you should. If you had added the salt directly to the yeast and water it would lessen the yeast's leavening ability.
Yeast feeds on flour. If you give yeast enough of a food source it will thrive regardless. Salt retards the reaction of yeast, make it less hospitable. But with all those carbohydrates, the salt is just a minor control then.
Salt does not kill yeast when added to doughs at the right time. However if you were to add salt to yeast directly it can absorb or dehydrate the yeast making it less active depending on on how much salt to yeast ratio and length of time spent together before other ingredients are added to it. Most bakers add it after the yeast has bloomed.
No sugar, rises yeast
A little salt AIDS in the Microbial Colonies' growth but TOO MUCH salt can HARM the colonies.
I just recently found out it's the same with SUGAR. Sugar will help aid in the increase of microbial content, but will also HARM the colony if you put too much Sugar.
It's like JADAM says "The good and the Bad are one."
Bad can be good at times, but too much good can also be bad.
Maybe once upon a time they used salt water or brackish water. Thanks