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SALT
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Salt regulates the rate of yeast activity, providing a slow, steady rise. This allows the yeast to develop the characteristic bread flavor.
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Salt also strengthens the gluten structure of the dough, not allowing the trapped carbon dioxide bubbles to expand too quickly. This helps produce a bread with fine texture and grain.
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Salt enhances the flavor of your product.
salt usage tips
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Yeast activity may decrease when it comes into direct contact with salt (and also sugar). Be mindful of this when measuring ingredients and adding them to your dough.
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Too little or too much salt can have a great impact on how yeast performs in your dough. Always double check your recipe and measurements for accuracy.
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Too little salt would result in a dough that rises too fast, and a bread that lacks structure, flavor and crust color.
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Too much salt in dough can slow down or even inhibit (stop) yeast activity.
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Visit our Baking Tips section for information on How to measure correctly.