![]() ![]() There is no harm in adding the salt together with all the other ingredients before mixing, in a smaller vertical type mixer. ![]() This is in part due to the mixer operator’s error in forgetting to add the salt. Although many commercial bakers practice this through automated salt dispensing, many other bakers have done away with this practice. In large batches, add salt in approximately 3-5 mins before the end of dough mixing. Water is transferred from yeast to salt through osmosis which slows the reproductive activities of the yeast, in turn slowing fermentation in certain cases. Slows fermentation: It creates a retarding effect on the yeast. Without salt, or the appropriate amount, the dough will be slack and result in poor loaf volume.ģ. 2 This strengthening allows the dough to hold the carbon dioxide produced during fermentation. 1 The higher the level of salt, the harder the dough becomes. Strengthener in dough: Salt tightens the gluten structure which is crucial for yeasted dough products. Salt also acts as a taste enhancer in cookies and cakes.Ģ. Flavor: Bread without salt will be flat and bland. Today, salt is obtained using solar evaporation where climate permits, or through rock mining underground. By the time of the Civil War, 3,000 workers produced over 225,000 short tons of salt by boiling. Colonial Americans were making salt by boiling brine in iron kettles during the time the U.S. Reports from 1654 indicated the Onondaga Indians made salt by boiling brine from salt springs. ![]()
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