Thursday, June 18, 2009

" Cooking and Baking Tips Thursday "

Tips when using salt

Salt: You can omit the salt in recipes if you are on a salt-restricted diet. However when making bread salt affects both the time it takes the dough to rise and the strength of the gluten formed. Your salt-free loaf will rise more rapidly, but not as high, and will a tendency to collapse. You might have to reduce the amount of liquid and yeast slight;y. If the loaf still collapses, use a Rapid Bake setting. Salt substitutes are unsatisfactory.
Avoiding adding the yeast on top of the salt or vice versa. The two don't mix. If your bread making drops the yeast automatically you won't have this problem.


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