Home Bread-Bakers v006.n058.22

Re: bread-bakers-digest V6 #57

Wed, 17 Jan 1996 20:06:13 -0500
To Connie re flour, salt and sugar: Connie, by all means use your regular
flour - make sure it has at least 12 grams of protein per cup - it will be
fine for white bread.  You can make bread withour sugar or other sweeteners,
however bread made without salt lacks both flavor and well developed texture.
 Salt makes the yeast work longer and slower over the course of the dough
making -this makes for good texture and flavor.  No salt will make the dough
rise too fast (sometimes too high).