To make the yeast dough elastic and rise well, salt is added to it – an ingredient that is always available in every kitchen. When exactly should you salt the dough?On March 16, the Threads social network was told by the authors of the UCA Culinary Academy page, the founder of which is Ukrainian culinary blogger Olga Martynovskaya.
“Salt is not added to yeast dough for taste. It strengthens the structure and slows down fermentation. Without salt, the dough “spreads” and does not hold its shape,” the post notes.
When exactly to salt the dough
If you add salt right away, the salt will slow down the development of gluten. If you add salt seven minutes after kneading, when the gluten has already formed, then adding salt strengthens it. The result will be a more elastic dough with an even texture. In addition, adding salt stimulates the yeast and the dough will actively rise.
