Re: I'm weird

In article <h74tjk$234r$2@xxxxxxxxxxxxxxxxxx>,
G. Paul Ziemba <paul+usenet@xxxxxxxxxxxxxxxxx> wrote:
wollman@xxxxxxxxxxxxxx (Garrett Wollman) writes:

[Bread]
So long as you don't forget the yeast or the salt, that is.

As a budding (heh) bread-maker, I am curious what effect the
salt has and what happens if there is too little.

The salt retards the growth of the yeast, keeping it from turning your
lovely dough into a monster. Even when you avoid monsterdom, any
flour product without some salt tastes flat, like paste rather than
bread.

Some celebrity cooking-show guy (maybe Alton Brown?) tells the story of
having made a commercial batch of bread dough without salt. When he
realized his mistake, he didn't want Chef to find out, so he threw the
whole mess into the dumpster out back (in the warm, humid, summer
afternoon) and started over from scratch. Chef found out when the
dough started to overflowing the dumpster.

-GAWollman
--
Garrett A. Wollman | What intellectual phenomenon can be older, or more oft
wollman@xxxxxxxxxxxxxx| repeated, than the story of a large research program
Opinions not shared by| that impaled itself upon a false central assumption
my employers. | accepted by all practitioners? - S.J. Gould, 1993
.

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