Quick salt question

[SmokyMose]

Good morning!
Does salt in a dough mix have anything to do with the rising and/or texture or is it there just for taste?
Any input appreciated.....

 

[bmudd14474]

I was always told it was taste. But you do need to be careful when waking up the yeast. Salt can kill it if done incorrectly and that can cause a lack of rise. I was always taught to add the yeast in warm water and let it bloom. Then mix all your dry including salt together well. This way when you pour the wet yeast mixture in you don't put it into strait salt.

Also if the water you bloom the yeast in is too hot it can kill the yeast.

 

[SmokyMose]

I was always told it was taste. But you do need to be careful when waking up the yeast. Salt can kill it if done incorrectly and that can cause a lack of rise. I was always taught to add the yeast in warm water and let it bloom. Then mix all your dry including salt together well. This way when you pour the wet yeast mixture in you don't put it into strait salt.

Also if the water you bloom the yeast in is too hot it can kill the yeast.

Thanks! Actually the instructions with my bread machine specified adding the yeast last so it didn't contact the salt too soon.
Getting ready to try a "lower sodium" pizza for the Mrs. and I'm going to try making my own crust.
Wish me luck.....

 

[SmokinAl]

Judy makes pizza crust without salt. It is for flavor only, it does not affect the dough rising. You may want to try pizza dough flavor from King Arthur, it has very little salt, or go online & find a pizza dough seasoning recipe & eliminate the salt if it has any in it.
Al

 

[sandyut]

I read that salt can inhibit the yeast and some sourdough recipes say to add it after the autolyse step - which seems like a big PITA. I just add the salt and starter to the water then add flour. never been a problem here.

but to answer the question - its for flavor.

 

[SmokyMose]

Judy makes pizza crust without salt. It is for flavor only, it does not affect the dough rising. You may want to try pizza dough flavor from King Arthur, it has very little salt, or go online & find a pizza dough seasoning recipe & eliminate the salt if it has any in it.
Al

I found a recipe on Allrecipes that doesn't look over my head. I'll just leave out the salt it calls for.

 

[SmokyMose]

BTW, thank you all for the replies. Since she's been on this diet I've been trying to find out about salt and baking.
I should have known to ask here

 

[kilo charlie]

It's mostly just for flavor.. I know you're cutting out the salt but I use my own smoked kosher salt for things like this.. just adds a hint of smoke flavor to the dough

 

[chopsaw]

SmokyMose Dan the salt can kill the yeast as said in post 2 . Adding the yeast to warm water 110 degrees before adding the dry wakes it up before it sees the salt , but also lets you know the yeast is active .
If you r using a bread maker add the ingredients in the order it says to per the bread machine .

 

[SmokyMose]

SmokyMose Dan the salt can kill the yeast as said in post 2 . Adding the yeast to warm water 110 degrees before adding the dry wakes it up before it sees the salt , but also lets you know the yeast is active .
If you r using a bread maker add the ingredients in the order it says to per the bread machine .

No bread machine this time and 110 degrees it was, per the recipe. Seemed to work. We'll see.

 

[Fueling Around]

I use this website for no salt guidelines Megaheart
Salt slows the yeast production. Reducing or eliminating salt speeds the dough rise

 

[SmokyMose]

I use this website for no salt guidelines Megaheart
Salt slows the yeast production. Reducing or eliminating salt speeds the dough rise

Thank you for the website pointer. I guess you know what a challenge it can be.