stressed

I just ran across this story about using yeast that has been exposed to a 7% salt solution for 40 minutes. Apparently the resulting bread is softer and faster rising. While this is desirable for commercial bakeries (faster, bigger, softer), it doesn't look like it's going to be a hit with the artisan baking community (maybe shift the retarding phase to the freezer??). But perhaps for those sugar laden pastries, or 100% whole wheat breads, it might be a useful technique.