salt and yeast
Having been just totally blown away by SDbakers thread about the experience at SFBI, the one thing that jumped out at me is the salt/yeast interaction portion. So what exactly is the issue with adding salt with yeast. Should adding the salt be delayed after the autolyse? Any explanation or help is appreciated.
Steve in Spearfish SD
ps. Whoever is near the thermostat please turn it down its 104 here today