25 Replies to “Does SALT kill YEAST? Bread Tip 86 – Bake With Jack”

  1. I am as suprised as everybody that the dough still rose; not because you added salt, but because you added it unsloved an undiluted right into the unsuspecting yeast. I always mix the salt into the flour first, so the osmotic pressure on the yeast cells doesn't get to high.

    That's why the yeast got runny at the start imho: the salt "sucked up" all the water from the yeast block.

  2. I can attest to salt's inhibition of yeast growth. I made a batch of dinner rolls a couple of years ago for Christmas. This was a recipe I've made with great success many times prior. I forgot the salt and the rolls ballooned to more than 3Xs their normal size. They were gorgeous! 😍 … And very, very bland.😔

    While it may not kill the yeast, it definitely controls the growth.

  3. I have done this before the yeast got so poised of it created a conscious gas that killed everyone in my house !!!
    Do not do this I'm warning you with peace and love .. love , Ringo Star !!!!!

  4. What does to much salt or to little salt do to the chewiness of bread? I use 10 g to one loaf of bread. The crust is chewy. what if i reduce the salt would it be less chewy? Thanks Jack

  5. I've always heard that too from really renowned bakers and piazzolos. I looked it up and the research shows although salt does kill yeast, the concentration has to be so high to effectively neutralize yeast that you won't be baking bread but a salt brick. What salt really does as your test probably showed is that it retards yeast and gluten formation, thus yielding more complex flavors in a long and slow rise in the fridge.

  6. I'm so thrilled you revealed that theory of salt killing the yeast!! There's not enough baking people on You Tube saying this. A few months ago I started watching a whole load of videos on what recommendations were being suggested on various bread baking (which is how I found your awesome channel Jack). I kept on coming across this salt yeast warning. It left me totally confused because I've always thrown the salt on top of the yeast and so did my mother. I don't use fresh yeast, but some baking people warning about salt killing yeast weren't using fresh yeast either. They were really school teacher preachy about it too!! I then came across a guy in the US who literally threw in the salt, yeast and sugar together and then left it to stand before adding flour… it was a delight to see his giant mound of dough rise in the same way as it should do, and what a perfect set of loaves he produced. I really can't imagine where these pointless ideas come from. The more rules we can get rid of in life the better!

    I've also noticed often the advice on making ginger tea is to always give the ginger a swift hard slam with the flat side of a large knife… but then we are told to chop it into tiny slices, or grate it. What is the point in giving ginger root one big old bang with a knife when you're going to tear it to shreds?!!! :oD Giving garlic cloves a swift slam with a knife makes more sense as it releases the garlic from the peel… but it has no effect on ginger at all. There's some really strange people out there, doing and saying things like old wives tales. Of course, I'm totally normal, I never do anything like that… until someone else points it out… haha!!

  7. At the end the traditional Italian method to dissolve yeast in water together with salt is not an error, on the contrary is the best way to achieve an uniform gluten structure

  8. That was strange how the yeast turned liquid. Question. Does Garlic kill yeast? How about Ceylon Cinnamon? Have you soaked your flour before adding salt and starter for sourdough bread? Thanks Jack that was good about the salt. Thats the first time Iv'e ever seen fresh yeast. Good job.

  9. That may be true for simple yeasted bread, but for sourdough (as well as for yeasted bread which uses preferments) it is the lactic acid bacteria which is the real star of the show… and lactic acid bacteria is much more sensitive to high salt concentrations than is yeast.

    Over on TFL a little while ago I read that a local concentration of salt of more than 4.0% will kill lactic acid bacteria. Now I don't know if this means 4.0% of the weight of flour, or 4.0% of the weight of the total mass of dough, but if the former then our margins are pretty thin as most bread formulae use salt which is 2.0% – 2.5% of the weight of the flour.

    On TFL there is a lot of discussion on how to incorporate the salt in to the dough (you can't mix it in to the dry flour because then you can't autolyze). I tried all kinds of ways of incorporating the salt myself before I finally settled on using Master Baker Melissa Weller's technique. She scatters all of the salt on top of the dough ten minutes before the end of the autolyze. Let's it hydrate. Mixes it in…

    Some lactic acid bacteria may die, but (hopefully) many will survive… personally I always use a double set of stretches and folds in the bowl (eight repetitions) to incorporate the (hydrated) salt. A word on that: within any single set of stretches and folds in the bowl, I always stretch the dough in one direction only. This is fine for one set but for a double set the dough will become too tight. I suggest rotating the bowl 90 degrees in between sets, that way you will develop the gluten along both axes.

  10. There's plenty of literature on halotolerance of S. Cerevisiae. They are rather sensitive and for sure a large fraction was lysed by the treatment (obviously). But hey, as long as some is left the dough will be fermented. As often stated an important ingredient in making bread is patience isn't it… 🙂

  11. Great test, and at last it shows that there’s nothing to worry about. I always wondered when other bakers say put the salt one side and the yeast the other! Then they went ahead and mixed the blooming flour and salt and yeast together! Thanks for showing us it doesn’t really matter. Another fantastic informative video, keep them coming. 👍🏼

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