PrintYeast and Salt: In Search of Advice
I've been working through my KA Whole Grain Baking cookbook and I've noticed that most of the yeast bread recipes say to simply combine all ingredients and then proceed with kneading. I remember from "The Bread Bible" something about how yeast and salt are not on friendly terms and shouldn't come into direct contact with each other. The salt was always added after or during the kneading process. Is this correct?
I ask because I've noticed all of the KA recipes take soooooo long to rise and I am measuring by weight and really doing nothing incorrect, so I can't think of anything that could be the cause.
Thanks
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Recently Commented On in Talk
Sponsored Link
Recipe
Mango Bean Salad
Fresh fruit and hearty beans make a refreshing side for our Morningstar
Farms® Southwestern Style Veggie Cakes.
Get this recipe »
11 Comments:
What kind/brand of yeast are you using?
SB (has a batch of WW bread in its second rising at this moment!)
srhcb at 6:51PM on 04/13/08
FWIW the loaf that took nearly double the time to rise tastes heavenly! Especially with lots of butta :)
I'm using instant Fleichmann's (sp?)
Carosone at 8:55PM on 04/13/08
It's best to use the yeast the recipe was developed with.
Fleischmann's Active Dry (Traditional) Yeast is designed to be dissolved in water before being added to the dry ingredients.
Their Instant (Quick-Rise) is usually added into the dry ingredients (salt included) before the wet ingredients are incorporated. This usually cuts rising times nearly in half, but as you noticed, at a price.
Long rising times equal extra flavor.
srhcb at 9:24PM on 04/13/08
All the KA recipes call for instant yeast, so that's not the issue. I'll just have to plan for longer rise times when trying my next recipe.
Carosone at 10:55PM on 04/13/08
I do not add salt to traditional yeast only quick rise. A good book to read is Cookwise by Shirley Corriher she explains the salt aspect.
Quick rise yeast is good for most things. For some things you need traditional yeast because you are looking for a certain taste and attributes which require good old fashioned yeast.
JerzeeTomato at 11:41PM on 04/13/08
@Jerzee.........isn't she on Good Eats?
PerkyMac at 11:46PM on 04/13/08
I always let my bread ingredients get a head start before adding the yeast. Salt retards yeast function.
chiff0nade at 5:04AM on 04/14/08
AB often features her. Her book is a real great lesson on how to achieve the right result.
JerzeeTomato at 6:12AM on 04/14/08
Thanks Jerzee - I'm always impressed with her, but wouldn't have thought of her as a baking resource. Great info from you as always! Thanks.
PerkyMac at 9:39AM on 04/14/08
I use SAF Perfect Rise yeast. It seems to work better than Fleishmans.
I may be viewed as a heretic on "Serious Eats", but FWIW I make pizza dough in my food processor.
Researching a number of pizza dough recipes, I found that you add the salt after the yeast has proofed since it retards rising.
Once the yeast is proofed, which I do right in the bowl of the processor, I add the flour, some olive oil, and salt, then turn on the processor and slowly add the remaining 3/4 cups of water.
Once it forms a ball, I knead it on a floured board and add a tablespoon or two of flour to get it to the perfect consistentcy.
I put it into an oiled bowl let it rise for an hour.
Works perfectly, and the dough is smooth as silk and I get perfect pizza.
Grifola frondosa at 11:12AM on 04/14/08
Shirley Corrihers book is worth reading for the 60 page section on eggs alone!
srhcb at 7:12PM on 04/14/08