Salt and Yeast - Mix'em Together or Not?
Q: After a disaster with a bread recipe I wrote to
the recipe author asking why...the answer was that there was
a typo in the recipe and the salt and yeast should not have been
added together as the salt would kill the yeast. Now I see in
many recipes that the yeast and salt should be added at the same
time. What is the answer here? Is it a "no-no" to add
it together or is it O.K.?
A: Recipes for bread can vary in what order the ingredients
are used, including simply dumping all the ingredients at one
time into a bread machine and the end result is a decent loaf
of bread. However, when using a recipe that requires dissolving
the yeast in a warm liquid, salt should never be added to the
liquid mixture because it will inhibit the fermentation of the
yeast. Instead, salt should be added with the flour.
But, don't get the idea a better
loaf of bread can be made without salt! Unless a bread recipe
is created specifically to be salt-free, salt should never be
omitted, Salt is an important ingredient in bread baking because
it:
- Slows rising time, allowing
the flavor of the dough to develop.
- Adds structure to the dough
by strengthening the gluten, which keeps the carbon dioxide bubbles
from expanding too rapidly.
Lastly, never take a chance when
there is a doubt about the freshness of yeast. When in doubt,
test it and save yourself the frustration of a failed loaf of
bread. Here's a standard test for determining if yeast is still
alive and active:
Measure 1 teaspoon granulated
sugar into a 1/2 cup of warm water (110° to 115° F) stirring
to dissolve the sugar.Then add 1 (0,25-ounce) packet of yeast
(or 2 1/4 teaspoons). After 5 to 10 minutes the yeast mixture
should begin to form a foam on the surface of the water. If there
is no foam, the yeast is dead and it is time to buy more.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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