The blog of cooking-ez.com

Salt and yeast


Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"!

Well, that's a belief, and there are many in the kitchen, pastry shop or bakery, but is it true?
69K 4.3/5 based on 38 reviews
Grade this page:

Last modified on: March 15th 2019

Keywords for this post:YeastSaltBakingContactLegend
Salt and yeast
Let's look at the participants:

- On the one hand, yeast, tiny fungi "Saccharomyces cerevisiae", living beings indeed that will attack the starch of the flour (I simplify) and produce CO2, this is fermentation.

levure de boulanger



- On the other hand, the salt

sel




Do they react if you put them in contact? Yes, a little: the salt and its hygroscopic side "pumps" the water contained in the yeast and thus softens it a little.

And then the salt will kill the mushrooms? No, not at all, even a little softened, it will keep most of its fermentation power.

In good bakery or pastry training courses, the myth is broken by mixing salt + yeast in a small bowl and letting it rest for a good hour, and you can then see that you get a kind of salty yeast, a little softened, but yeast nonetheless.

levure seulelevure avec sellevure avec sel + 1 heure
Yeast aloneYeast with saltYeast with salt, 1 hour later

All this to tell you that no, the contact of yeast with salt is not dangerous for the yeast, don't be afraid of this, it's just a legend.

However, nothing prevents you from doing what bakers do when you pour your ingredients before kneading: they always manage to avoid putting sugar, salt and yeast in contact with each other, but this is especially in case, at the last moment, you detect a weighing error and try to correct it in a hurry!

To sum up: salt and yeast can be put together in a recipe, it won't prevent your future dough from rising.

Lasts posts
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,6475 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,1835 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,3155 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,7075 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,8525 May 22th 2024
Other pages you may also like
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
73K 24.4 February 15th 2018
Coarsely chopped herbs
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
8,4064.9 January 9th 2021
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
24K4.5 April 16th 2021
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
69K4.0 March 6th 2013
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
56K4.0 January 30th 2015
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page