Salt can impact the yeast but it only really matters for breads that are getting a relatively short rising period. Whenever I make a load that’s going through a long bulk ferment I add my starter and salt together and never have a problem. Sometimes “rules” are really just “suggestions”
it's actually been disproven that salt hurts yeast, as long as it's not added directly on top of the yeast with no other ingredients in the bowl. In my culinary school, my friends were getting all in a tizzy because I added the salt "too early" but my dough ended up rising the fastest and became the biggest overall, and we were all using the same base recipe. Now this wasn't a scientifically controlled experiment, because perhaps the location that my dough rose in had a higher temperature, or maybe my kneading technique was different. But there are scientific studies online that show that adding salt in with the flour is not harmful.
Baking is really just chemistry, so yeah as long as you are giving the yeast enough time to do its thing even if it's reactive time is slowed, in the long term it won't matter.
Rule of thumb is, if it's straight yeast not a prestart, put some fat and/or flour between before putting salt. If it's a prestart it doesn't matter. Yeast on its own is vulnerable to salt, but once it's already activated and grown it's fine.
You can! I learned it 2 years ago. Look at the website of Baddie Natty, her recipes are smaller (great for beginners, less waste with the "mistakes") and simple. Buy a starter or make your own (look for "no discard starter" and "easy starter"). Note; I always use rye flour for the starter in all my loaves because it results in more dependable oven spring regardless of the flour used in the actual bread recipe. Making a starter with rye goes quicker too! Watch several videos so you get a good idea of all the terms used as well.
German baker apprentice here: The thing about the salt with yeast is right in itself, but it's just a thumb rule, that bakers keep in mind. In the bakery we prep a lot of dough ingredients for the next day and here it's very important to not place the salt next to the giant block of yeast, since they sit next to each other in the fridge for hours. When mixing together ingredients to make dough the order of the ingredients doesn't matter anymore, especially with starter dough, as the yeast in it has already been fed and multiplied.
In fact, it does not really matter wether you place a pack of salt next to yeast in the fridge or add it right after each other to the dough. When you add salt to yeast, it seems that is disolves. This is due to an osmotic reaction; yeast in fresh block form contains approx. 70% of water. The majority’s is intracellular, which is why it is not liquid. However, salt pulls out the water from the cell and it liquifies. The yeast is still there, just with fewer intracellular water. What you should however NEVER place next to yeast is cheese, especially at home. Cheese is made from bacteria cultures and bacteria and yeast cells are nemisise. That combination leads to mold quickly💥 Fun fact for you as a baker apprentice: you surely know Kastalia yeast from Lesaffre. It is just regular block yeast with tons of salt for way too much money 😅
@@epmcgee I've seen so many professional bakery videos where they all just dump a comical amount of salt right on top of their starter and let the mixer do its thing. I'm sure any yeast in immediate contact with the salt suffers, but when everything starts to mix together, it wont matter anymore
I’m almost 80 years old and have been making bread all my life and watched and helped my mother bake bread all my growing up years. I had many other family members who made all their own bakery products, as well, and though I got lots of good advice, I never once heard anybody speak of salt and yeast dangers. Then I started hearing a lot about it a few decades ago, lots of cautions and even contempt for people who did. It’s possible, they’re right, however, it has never stopped my lovely loaves from being perfect! You go, girl!
I’ve been baking bread, all kinds, including sourdough for the past forty odd years and I have never once had a loaf fail to rise no matter when or how I add the salt. Keep making those beautiful loaves and these inspiring videos!
@@DerSaa, no! “Loaves” is correct. “Loafs” is incorrect as a noun. “Loafs” is a VERB which doesn’t refer to bread at all-“to loaf.” For example: “He/she LOAFS by the pier.” “The bread LOAVES are tasty.”
It makes me so happy that you have a something that you really enjoy, are passionate about, and good at. I recently got into watercolor and having a hobby has really made life better lately.
I love how you said this!!! "And maybe, probably your loaf will turn out just as nice anyway!" Lol this is the longest way to tell someone to eff off and mind their business!
Bread is very forgiving. If the order you follow works to provide the taste and result you like, your order is the proper one for your bread! Keep on baking on!
You make me so excited to make bread again. I was a commercial baker and lost all love for making break because it was just soulless what we did. Your videos show such a beautiful side to baking and how healing it can be.
I was working as a baker, salt draws moisture to where it sits. You can add it right before the oven but it's gonna just be surface salt. If adding during the mixing process, add it when you have the most water to break down and spread out the salt to disperse the moisture.
In my area all the “sourdough” bread made in bakeries has SO many darn additives in it. Why is that?! One of them uses yeast too which defeats the point. I have been making my own bread with success and all it takes is flour, water, salt (starter)
Especially since the yeasts have already established themselves in the sourdough starter. When making “regular” yeast dough I mix yeast, water and a bit of flour and let that sit for a moment before getting the salt and adding it. I wouldn’t add the salt before the first spoonful of flour, but even just a minute or two after is perfectly fine.
@@ragnkja you can pour your salt right on top of the yeast. It won't do anything to it. Salt damages yeast's cell walls. But the amount of salt and contact time you need to kill off your yeast would be loads. Gose beer is brewed in saltwater with natural yeast and it brews just fine. The whole salt in-contact with yeast is thing is an old wives tale that's been disproved. It's only something that professional bakers have to worry about when they are storing yeast and salt side by side for ages.
I can confirm. I tried making a french bread loaf (not a baguette) using a standardized recipe made by my professor. I weighed out my salt according to the recipe's weight, but I made the mistake of assuming that the scale could measure 0.5 oz of salt accurately. The dough refused to rise even after 2 hrs and I ended up with bread so dam salty that even as someone who likes lip-numbing salty pretzels, I hated the saltiness of that bread... So yes, you'd need a lot of salt to kill that yeast.
I was very slow getting into sourdough because of things like order of ingredients. I was in analysis paralysis. Like you, i found that bread making is faaaar more flexible than most would have you believe.
I'm Italian and I do the same thing about salt in the pasta water. Technically you're supposed to put salt in when the water is already boiling, because salted water takes longer to boil than unsalted water. Well I've always put salt in as soon as I put on the pot of water, because otherwise I forget the salt. And I'd rather wait a few more minutes for the water to boil than eat unsalted pasta
With normal salt concentrations for pasta water the difference is completely negligible, and if you add the salt right as the water is about to boil it might make it boil a couple of seconds sooner instead of a couple of seconds later, by acting as nucleation points for the phase transition. But again, the difference is negligible, so do what works for you.
You should add it before it's boiling. It takes 58 grams to increase the boiling temp of one kg of water by 0.5 degrees. So basically you have almost no impact on the boiling temperature. Also salt water actually heats faster and would boil quicker anyway.
I like to mix my salt into my flour. I just do it that way so i dont forget. Ive added it way later and never noticed a difference. My kitchen is always warm maybe thats why I always have good rise. In any case whatever works is great! Love your videos! CHOMP!
@@Sunflowers__5 make a loaf of sourdough. The process is easier every time and you will be pleased wiyh the result. My first loaf was beautiful. Then you can start to make crackers and pizza dough and alot of other stuff too.
I think it would be better to dissolve the salt in the water first. That way it’s 100% evenly distributed and there couldnt be any pockets of flour that dont have salt
I've tried it this way, as well as mixing it with the starter & water & no issues whatsoever! I think some folks get stuck doing it one way & that becomes concrete for them!
Adam Ragusea made a video about how salt added to yeast does not "kill" them. His video has more nuance than how I phrased it but check out that video. Your method is great and I do the same because I also always used to forget if I added the salt before.
There is no wrong or right way. Everything one does is all based on how it works for them. If others don't want to do it that way. Fine. But to judge someone on how they choose to do things is silly. I make bread how I want because it works for me and turns out amazing. If someone told me it was wrong because of the steps I choose I'd laugh because my bread always comes out tasting and looking so good lol. You do you girl 💕
@@Madelope you can believe “there’s no right or wrong” until you give someone food poisoning. Make your own food how you want all day just don’t expect it to pass the sniff test if anyone besides you starts eating it
0 as i was saying you are inspiring nations not just countries we really appreciate you doing that thank you so much for giving our young folk something to see because when is you can do this kind of beautiful work with bread or anything like that that's an amazing gift God bless you and thank you so much your families and my family's prayers always and thank you again for sharing your journey with us you're inspiring nations girl just one lady and her bread and
Mary, i so appreciate your teaching on this, i had a win on my first loaf,thanks to a short of yours, and felt so encouraged and confident to keep making...very grateful for you... blessings ❤
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
It's not "wrong" it's different. And being different scares people. Your loafs look lovely!
**does things differently, gets better results**
Internet strangers: "ACKTUHALLY~~!!!! "
loaves
@@beee4758 right, sorry
@@idealcookie. no need to apologise for a simple mistake it’s ok 😊
@@BoopSnootAndTroubleshoot me with math and my teachers response eventually though I constantly got the correct answer
Salt can impact the yeast but it only really matters for breads that are getting a relatively short rising period. Whenever I make a load that’s going through a long bulk ferment I add my starter and salt together and never have a problem. Sometimes “rules” are really just “suggestions”
it's actually been disproven that salt hurts yeast, as long as it's not added directly on top of the yeast with no other ingredients in the bowl. In my culinary school, my friends were getting all in a tizzy because I added the salt "too early" but my dough ended up rising the fastest and became the biggest overall, and we were all using the same base recipe.
Now this wasn't a scientifically controlled experiment, because perhaps the location that my dough rose in had a higher temperature, or maybe my kneading technique was different. But there are scientific studies online that show that adding salt in with the flour is not harmful.
Baking is really just chemistry, so yeah as long as you are giving the yeast enough time to do its thing even if it's reactive time is slowed, in the long term it won't matter.
More like “guidelines” than actual rules 🏴☠️
Rule of thumb is, if it's straight yeast not a prestart, put some fat and/or flour between before putting salt. If it's a prestart it doesn't matter. Yeast on its own is vulnerable to salt, but once it's already activated and grown it's fine.
Iii
If it works it works ! You are awesome thanks.
I can’t get enough of your channel. I wish I could make bread like this. I love sourdough
You can! I learned it 2 years ago. Look at the website of Baddie Natty, her recipes are smaller (great for beginners, less waste with the "mistakes") and simple. Buy a starter or make your own (look for "no discard starter" and "easy starter"). Note; I always use rye flour for the starter in all my loaves because it results in more dependable oven spring regardless of the flour used in the actual bread recipe. Making a starter with rye goes quicker too! Watch several videos so you get a good idea of all the terms used as well.
@@snowbird6855 thank you!
Fr I just made my first loaf like a month ago and it was SO good. You would love it
German baker apprentice here: The thing about the salt with yeast is right in itself, but it's just a thumb rule, that bakers keep in mind. In the bakery we prep a lot of dough ingredients for the next day and here it's very important to not place the salt next to the giant block of yeast, since they sit next to each other in the fridge for hours. When mixing together ingredients to make dough the order of the ingredients doesn't matter anymore, especially with starter dough, as the yeast in it has already been fed and multiplied.
In fact, it does not really matter wether you place a pack of salt next to yeast in the fridge or add it right after each other to the dough. When you add salt to yeast, it seems that is disolves. This is due to an osmotic reaction; yeast in fresh block form contains approx. 70% of water. The majority’s is intracellular, which is why it is not liquid. However, salt pulls out the water from the cell and it liquifies. The yeast is still there, just with fewer intracellular water.
What you should however NEVER place next to yeast is cheese, especially at home. Cheese is made from bacteria cultures and bacteria and yeast cells are nemisise. That combination leads to mold quickly💥
Fun fact for you as a baker apprentice: you surely know Kastalia yeast from Lesaffre. It is just regular block yeast with tons of salt for way too much money 😅
The yeast can still be killed during the mixing process.
@@epmcgee no adding salt has no effect
praise to german baking!
Is it possible to make awesome bread in a glass pirex with lid and a home oven? (Max 250C )
Thanks 😊
@@epmcgee I've seen so many professional bakery videos where they all just dump a comical amount of salt right on top of their starter and let the mixer do its thing. I'm sure any yeast in immediate contact with the salt suffers, but when everything starts to mix together, it wont matter anymore
I’m almost 80 years old and have been making bread all my life and watched and helped my mother bake bread all my growing up years. I had many other family members who made all their own bakery products, as well, and though I got lots of good advice, I never once heard anybody speak of salt and yeast dangers. Then I started hearing a lot about it a few decades ago, lots of cautions and even contempt for people who did. It’s possible, they’re right, however, it has never stopped my lovely loaves from being perfect! You go, girl!
@violethendrickson6080 thank you for sharing your experience!
What makes your bread beautiful is you are such a sweet person. 👍🏻💝
I’ve been baking bread, all kinds, including sourdough for the past forty odd years and I have never once had a loaf fail to rise no matter when or how I add the salt. Keep making those beautiful loaves and these inspiring videos!
loafs
Greetings from Germany
@@DerSaa, no! “Loaves” is correct. “Loafs” is incorrect as a noun. “Loafs” is a VERB which doesn’t refer to bread at all-“to loaf.”
For example:
“He/she LOAFS by the pier.”
“The bread LOAVES are tasty.”
@@xxpowwowbluexx Indeed, you are right! Thank you! :)
@@xxpowwowbluexx But in the singular, isn't it "loaf" of bread? Always heard it that way.
It makes me so happy that you have a something that you really enjoy, are passionate about, and good at. I recently got into watercolor and having a hobby has really made life better lately.
I love how you said this!!! "And maybe, probably your loaf will turn out just as nice anyway!" Lol this is the longest way to tell someone to eff off and mind their business!
I like your way it's easier than others' recipes
Your bread looks puurrrfect
Bread is very forgiving. If the order you follow works to provide the taste and result you like, your order is the proper one for your bread! Keep on baking on!
This was the kindest way I’ve seen someone say to fuck off and let me do me while you do you.
You make me so excited to make bread again. I was a commercial baker and lost all love for making break because it was just soulless what we did. Your videos show such a beautiful side to baking and how healing it can be.
That looks so gooooddddd
I was working as a baker, salt draws moisture to where it sits. You can add it right before the oven but it's gonna just be surface salt. If adding during the mixing process, add it when you have the most water to break down and spread out the salt to disperse the moisture.
As someone who used to be a sourdough baker in a commercial bakery, I think your sourdough looks incredible. Absolute Perfection. Well done!!!!
In my area all the “sourdough” bread made in bakeries has SO many darn additives in it. Why is that?! One of them uses yeast too which defeats the point. I have been making my own bread with success and all it takes is flour, water, salt (starter)
Did you use Dutch Ovens as well? A pot with a lid? How did you do the baking commercially?
I want Homemade bread nowww😩 also amazing bread ❤️
This is the definition of ...I can show you better than I can tell you....and I love it ❤❤
I think the amount of salt you'd need to add to totally kill the starter would make it inedibly salty
Especially since the yeasts have already established themselves in the sourdough starter. When making “regular” yeast dough I mix yeast, water and a bit of flour and let that sit for a moment before getting the salt and adding it. I wouldn’t add the salt before the first spoonful of flour, but even just a minute or two after is perfectly fine.
@@ragnkja you can pour your salt right on top of the yeast. It won't do anything to it. Salt damages yeast's cell walls. But the amount of salt and contact time you need to kill off your yeast would be loads. Gose beer is brewed in saltwater with natural yeast and it brews just fine. The whole salt in-contact with yeast is thing is an old wives tale that's been disproved. It's only something that professional bakers have to worry about when they are storing yeast and salt side by side for ages.
I can confirm. I tried making a french bread loaf (not a baguette) using a standardized recipe made by my professor. I weighed out my salt according to the recipe's weight, but I made the mistake of assuming that the scale could measure 0.5 oz of salt accurately. The dough refused to rise even after 2 hrs and I ended up with bread so dam salty that even as someone who likes lip-numbing salty pretzels, I hated the saltiness of that bread... So yes, you'd need a lot of salt to kill that yeast.
your voice is so soothing I could fall asleep to it
I was very slow getting into sourdough because of things like order of ingredients. I was in analysis paralysis. Like you, i found that bread making is faaaar more flexible than most would have you believe.
That was a very nice way of saying “mind your own”
It’s so beautiful! Your videos are so peaceful
I'm Italian and I do the same thing about salt in the pasta water. Technically you're supposed to put salt in when the water is already boiling, because salted water takes longer to boil than unsalted water. Well I've always put salt in as soon as I put on the pot of water, because otherwise I forget the salt. And I'd rather wait a few more minutes for the water to boil than eat unsalted pasta
It does take longer but it's like a couple of seconds so it's negligible
With normal salt concentrations for pasta water the difference is completely negligible, and if you add the salt right as the water is about to boil it might make it boil a couple of seconds sooner instead of a couple of seconds later, by acting as nucleation points for the phase transition. But again, the difference is negligible, so do what works for you.
@@ragnkja the nucleation part is lit man good consideration
You should add it before it's boiling.
It takes 58 grams to increase the boiling temp of one kg of water by 0.5 degrees. So basically you have almost no impact on the boiling temperature.
Also salt water actually heats faster and would boil quicker anyway.
Looks and sound very good!! Congratulations!! 🌞❤️
Always plenty of critics around...
Love your beautiful bread!
🌻
Beautiful bread wish I was skilled like you
Your Bread always looks so good! I bet you house smells So nice ever time you make Bread!
In a pan! How good!
Amazing 😍🤩 perfect 🥰😗 big 👏🏼 hand for Mary 😍❤️❤️
I like to mix my salt into my flour. I just do it that way so i dont forget. Ive added it way later and never noticed a difference. My kitchen is always warm maybe thats why I always have good rise. In any case whatever works is great! Love your videos! CHOMP!
I’ve never made sourdough bread (yet) but all the breads and baked goods I make, I add the salt to the flour also.
@@Sunflowers__5 make a loaf of sourdough. The process is easier every time and you will be pleased wiyh the result. My first loaf was beautiful. Then you can start to make crackers and pizza dough and alot of other stuff too.
I think it would be better to dissolve the salt in the water first. That way it’s 100% evenly distributed and there couldnt be any pockets of flour that dont have salt
I've tried it this way, as well as mixing it with the starter & water & no issues whatsoever! I think some folks get stuck doing it one way & that becomes concrete for them!
* Makes bread differently even though it still makes bread *
That one dude: *aCTuALLy-*
I had to watch it twice because I couldn't pay attention to what you were saying because of that bread!
❤️ this video n thought
Yeah it doeant hurt the yeast as much as people say, what you might want to do is autolyse the dought but its whatever
THIS THE FIRST TIME IM SEEING YOU AND MY NAMES MARY!!!!! Also that looks sooooo good!!! Omg 😆
Umm looks wonderful
I love your method
I've finished my finals and now I'm making a starter your way. Wish me luck 🥺
How do you make a starter?
It’s salt kills yeast but if the yeast has already been in the mixture doing its thing and then added salt it’s fine.
I've never had salt kill the yeast in my 46 years of making bread. I add the salt with the yeast. Never had a problem with the dough not rising.
@@ruthmiller5588 okay. That doesn’t change the science.
It takes large amounts to kill yeast and mixed like this will not kill yeast.
Your bread looks amazing
Love this channel
If it work for you then keep doing it. That's true for anything you do. It's not wrong if it works 🤷🏻♀️
See more in the next episode of "Breaking Bread"!
I will not apologise cause I loaf bread puns.
Breaking Bad Is Just An Anagram For Baking Bread, After-All.
Omg🤣
This was the most sweetest polite way to say “do you boo boo” ❤👻 ❤
I am all in on this bread
Adam Ragusea made a video about how salt added to yeast does not "kill" them. His video has more nuance than how I phrased it but check out that video. Your method is great and I do the same because I also always used to forget if I added the salt before.
There is no wrong or right way. Everything one does is all based on how it works for them. If others don't want to do it that way. Fine. But to judge someone on how they choose to do things is silly. I make bread how I want because it works for me and turns out amazing. If someone told me it was wrong because of the steps I choose I'd laugh because my bread always comes out tasting and looking so good lol. You do you girl 💕
Just so long as you don’t open a restaurant and feed me your food
@@MicoDossun that doesn’t make any sense, but also, men ☕️
@@Madelope you can believe “there’s no right or wrong” until you give someone food poisoning. Make your own food how you want all day just don’t expect it to pass the sniff test if anyone besides you starts eating it
Both of you are dipsticks.
whatever you're doing is working, that's beautiful
Looks delicious 🤤
Omg looks so yummy 😋 😭😭😭 want sum
It looks so good!!!
Yum! This looks good
0 as i was saying you are inspiring nations not just countries we really appreciate you doing that thank you so much for giving our young folk something to see because when is you can do this kind of beautiful work with bread or anything like that that's an amazing gift God bless you and thank you so much your families and my family's prayers always and thank you again for sharing your journey with us you're inspiring nations girl just one lady and her bread and
Love this video
You inspire me. I wanna make bread now
Gorgeous bread!
you do you girl!
Lol, the aggressive spraying was hilarious.
Oh this bread is beautiful
I agree!!!! My breads come out wonderful!
Your bread looks delicious ❤❤❤❤
Love these videos! The bread looks great
When u do something that most people never do, it will look wrong in their eyes. So, yeah just do whatever make u happy
So beautiful!
Mary, i so appreciate your teaching on this, i had a win on my first loaf,thanks to a short of yours, and felt so encouraged and confident to keep making...very grateful for you... blessings ❤
looks so amazing
Looks great!
I love how you respond in a kind and informative way! Btw that looks so good
Oh my goddd that looks so good
Beautiful presentation!!!
Wow!!!❤
Looks nice. make it the way you want to make it.
That's how things evolve, sometimes even improve. It's not wrong. You've still made delicious bread. :)
Great vid
I’m learning.. and you are right, I have to do it my way .
Thank you for your sweet posts
Amazing channel and great content! 😁 👍
My fav sour dough vid so far. I'm going to copy your order 👍😁💛love how you par it! Yum
Ooo that good crunch when you squeezed it made me need to watch it again 🤤
Looks delish!
I love that whisk!!!
Looks delicious!
That looks delicious!🤤
gorgeous bread, fantastic work!
such a polite _"My Kitchen My Rules B*es!"_
Love it.
Yeah, it looks fine
Beautiful
that flour dispenser is Amazing
I really liked what you said at the end. You can sometimes not follow the rules and still turn out as good as it was before
Good Advice!
Good bread 👍
I love this video because usually I'm up tight with cooking and this makes me feel like I can just be free a little
Thank you!! I’m a beginner with sourdough!!
Beautiful loaf.
Cooking is alchemy. Different method can end in same result
Looks really good!
And I love your accent ☺
I'm so glad you do this and very glad you let whoever said it know,not everyone follows someone else's rules,I like your way better😂