"Mac" > wrote in message=20
news
> Can you quantify how much the salt slows the rise?

http://aem.asm.org/cgi/content/full/64/7/2616/F2

Also, from=20
http://www.kingarthurflour.com/stuff...311b0be08b2b5=
90b39ac3f2c77/download/KAF-04-009%20Salt.pdf

"Salt has a retarding effect on the activity of the yeast. The=20
cell wall of yeast is semi-permeable, and by osmosis it absorbs=20
oxygen and nutrients, as it gives off enzymes and other=20
substances to the dough environment. Water is essential for these=20
yeast activities. Salt by its nature is hygroscopic, that is, it=20
attracts moisture. In the presence of salt, the yeast releases=20
some of its water to the salt by osmosis, and this in turn slows=20
the yeast's fermentation or reproductive activities. If there is=20
an excess of salt in bread dough, the yeast is retarded to the=20
point that there is a marked reduction in volume. If there is no=20
salt, the yeast will ferment too quickly. In this sense, the salt=20
aids the baker in controlling the pace of fermentation.=20
Nevertheless, we should note that a careful usage of yeast,=20
control of dough temperature, and the type, maturity, and amount=20
of preferment used are better tools for fermentation control.=20
Salt quantity, as we have noted, should stay within the 1.8 to 2%=20
range."

In my experience, forgetting ~1.5% (relative to flour weight) of=20
salt results in the rise going about twice as fast.

(OT: Case of bread machine, where the rise time is fixed, the=20
quantities of salt and dry yeast, relative to other quantities,=20
are paramount importance -- that is one case where weight=20
measure makes sense.)

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html