Fact or Fiction? Salt kills yeast.

[@jvallas]

You have just given me reason to think what I read about adding vit. C to my dough is a viable idea.

[@posterupid5931]

Clear, vivid, and articulate. Thank you for debunking and educating us about the salt and yeast!

[@LoveLevain]

Glad you liked it!

[@patrickkish6662]

Great presentation, man👍🏼

[@LoveLevain]

Appreciate it!

[@jvallas]

This is a good & interestingexperiment. I just watched one in which there were 4 jars, each with a fairly small amount of dough. The only difference was the amount of salt. 0%, 2% (the max advised by most serious bread makers), 6% and 12% if I remember correctly. (Using baker's percentages.) Now this isn't testing exactly your scenario, but it was interesting, too. The 0% rose the most and was most active over several hours. 2% was a close 2nd. 6% not too active, and 12% just barely getting any bubbles. There was a noticeable difference, though 0 & 2 weren't very different from one another.

[@NodnarbBrando]

Nice, enjoyed that info. Look forward to more stuff!

[@LoveLevain]

More to come!

[@davidc3808]

Great video, very helpful.

[@kirstenmartin2650]

an interesting experiment would be with sourdough.....salt in the flour and then add the starter or starter and water in flour, wait for 30 minutes and then knead in the salt with the first kneading

[@LoveLevain]

Doing these experiments with sourdough is interesting for sure!

[@nathanhouck2403]

Learned something new

[@thebabaa5001]

Doesn't salt add flavor..? Adding the salt at the end ..with the final flour .?

[@LoveLevain]

Yes, definitely salt adds flavor. The point of this wasn't to advocate for no salt, but to understand that salt added before, during, or after the mix will have a negligible effect.

[@goattactics]

I bet all of the loaves would have turned out the same given appropriate proofing times. As you showed, even if you try to kill the yeast, the end result will just be a slower rise

[@LoveLevain]

Proofing time creates a lot of changes beyond more fermentation. Enzymes play a huge role. Check here: kzbin.info/www/bejne/hGW2npWln7Rng5Y