The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding salt

giyad's picture

How come you can add salt to flour before the yeast?

November 7, 2012 - 8:58am -- giyad

Sorry I'm sure this has been asked before but I can't seem to find the answer.  I don't understand how, if salt kills yeast, we can add salt to the flour before adding the activated yeast?  In most pizza recipes that I see you add flour to a bowl and add the salt.  Then you take the yeast, water and oil and mix them in another cup.  After a couple of minutes you add the yeast mixture to the bowl with the flour and salt. 

If the salt is already in there, won't it kill the yeast or is it once the yeast is activated we can do anything we want with the salt?

myuj's picture

too much salt in sourdough..what should I do?

May 28, 2012 - 3:53am -- myuj

I accidently added 3 times more salt (by volume) to the final dough than the orginal recipe proportions (russian rye bread from bread matters) . Will the extra salt kill all the bacteria? Should I proof the dough for a much longer period of time? Or should I add more flour and water to compensate?  I put the dough in a pan nearly two hours ago.

Kevin E Smith's picture

Dissolving Salt in Water

February 13, 2011 - 12:00am -- Kevin E Smith

I corrected a mistake in water measurement recently and ended up with a result that I'd never have expected. I've been baking for 34 years with considerable attention to focaccia for the last eight years. My favorite, every week, recipe is much like Peter Reinhart's BBA. I mix the flour, water, and yeast, and autolyse for about an hour before adding salt and olive oil.

Subscribe to RSS - Adding salt