The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread mixes

TheThermalCook's picture

Bread mixes


I am in the process of putting together some bread mixes for use with my thermal cooker and am a little confused about adding both dried yeast and salt to the mix before packaging. Can anyone advise if the two will react if packaged together and if so how do companiues such as Wrights get over this problem?

Thanks a lot

Mr D

flournwater's picture
Chuck's picture

If the first thing yeast contacts after it "wakes up" is a high concentration of salt, there can indeed be problems. (In a bread machine a pile of yeast directly on top of the water, with a pile of undiluted salt directly on top of that, is the classic case:-)

But the kind of mix you mention won't have any problems because neither of the two key requirements will occur. First, Active Dry/Instant yeast that hasn't woken up yet (i.e. is still completely dry) is fairly inert chemically; it's still sensitive to high temperatures (and even a bit sensitive to very very low temperatures), and of course it can be destroyed by a harsh chemical such as oven cleaner, but it won't even notice salt. And second, when both the yeast and the salt are mixed into the flour before adding liquid, the concentration of salt is fairly low in any one spot, so mostly the yeast won't even notice.

I put both Active Dry/Instant yeast and salt into my bowl of dry ingredients all the time, then mix all the dry ingredients thoroughly, and then finally add water, and it works just fine. That's almost the same thing you're talking about, except in your case the time between mixing all the dry ingredients and adding the wet ingredients will be measured in months rather than seconds.

TheThermalCook's picture

Thank you for expalining this now I understand why it is not a problem with shop bought bread mixes.