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Foodies Fayre, Dining, Food and Recipe Discussion
Bread Making Newbie
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<blockquote data-quote="pgh13" data-source="post: 983033" data-attributes="member: 191774"><p>That comment made me wonder; 'Are <em>you </em>adding salt?'</p><p></p><p>To quote from 'The Weekend Bakery'</p><p></p><p>'Next to its <strong>role</strong> in boosting the flavor of your <strong>bread</strong>, <strong>salt</strong> plays a <strong>role</strong> in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. <strong>Salt</strong>slows down fermentation and enzyme activity in dough.'</p></blockquote><p></p>
[QUOTE="pgh13, post: 983033, member: 191774"] That comment made me wonder; 'Are [I]you [/I]adding salt?' To quote from 'The Weekend Bakery' 'Next to its [B]role[/B] in boosting the flavor of your [B]bread[/B], [B]salt[/B] plays a [B]role[/B] in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. [B]Salt[/B]slows down fermentation and enzyme activity in dough.' [/QUOTE]
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