When to add salt in sourdough bread mix?
I was reading around and seems that a lot of forums are saying to delay adding the salt in your sourdough mix.
I dissolved the salt in water and then I poured the sourdough starter in the water and gave it a light stir and then I poured them in the flower and mix them all together. Did I just killed the yeast? Will my bread still rise?
Best Answer
The salt doesn't kill the yeast but slows it down. As well as lacto bacteria producing the acidity.
There's even a name for the conscious adding of salt to the sourdough in German: Monheimer Salzsauer-Verfahren (in English):
The salt inhibits yeasts and acid formation. The maturation is delayed with intensification of the aromas. At the same time, the processing properties of the dough (influencing the proteins) improve. The bread gets a balanced taste with fine pores of the crumb .
Especially for the hobby bakery, this type of guide is suitable to produce breads with a balanced, mild flavor and flavor, without complicated and time-consuming work processes (as in the classic three-step guidance ).
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Quick Answer about "When to add salt in sourdough bread mix?"
The best time to add salt in sourdough bread is at autolyse, along with the water, sourdough starter and flour. This is called fermentolyse. If you really do not want to add the salt at autolyse, you can add it afterwards, just before you commence stretching and folding the dough.Can I add salt after dough is mixed?
Allow the dough to rest for up to an hour before adding the salt. When using a mixer, you can bring the dough together, allow to rest for about half an hour, and then add salt.Can you add salt to bread dough after first rise?
Salt slows down the fermentation process of yeast and other bacteria present which slows down the rate at which dough will rise. This is primarily due to salt's propensity to absorb water which essentially dehydrates yeast. Dehydrated yeast will not ferment.What does the salt do to sourdough bread dough?
Next to its role in boosting the flavor of your bread, salt plays a role 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. Salt slows down fermentation and enzyme activity in dough.Adding Salt to a Sourdough Mix
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Answer 2
As above, salt is inherently necessary, but when you add the salt is important, add the salt to your flour, then add the starter/water mixture, then mix. This way the salt won't immediately impair your starter. Too much salt will kill your starter. If you follow the quantities of your recipe, it will not kill it, but retard it sufficiently while also promoting gluten formation. Salt should always be 1-2% in relation to total flour quantity (if 1000g of flour, 10-20g of salt).
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