Does salt make bread mold

Answer 1

Salt does the same thing in pastry that it does in cooking - It enhances flavor! It rounds out flavor, and it makes everything seem to come together. It also makes you thirst for more. Salt also has a chemical role. In dough and pastry it enhances texture as well. A brioche made without salt will be tough and dense with a hard crust. Puff pastry will taste flat and greasy and will not color. Salt has an unusual effect on fat, as well. When you eat sweet butter on bread in your mouth you feel some kind of fat, some kind of oiliness on the palate. If you do that with salted butter you don't get that same sensation. Salt has several functions in baked goods: * It contributes to overall flavor.

* In bread, it controls the fermentation rate of yeast.

* It has a strengthening effect on the gluten protein in the dough. Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop. Salt should not be eliminated from recipes using automatic bread-making machines.

Answer 2

Baking soda can only be used in certain types of bread. Quick breads such a banana bread or zucchini bread use baking soda or baking powder as leavening. Irish Soda Bread also is leavened with baking soda instead of yeast.

Answer 3

No. Yeast makes bread rise; salt is just for flavor.

Answer 4

Yeast makes bread rise. If you don't use yeast, your bread will be as flat as a pancake!

Answer 5

No not really