Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 9

Salt controls the action of the yeast. It also retards or delays the proper fermentation if too large an amount of it is used. Then again, if not enough salt is added to the mix, the yeast becomes too active and thus produces an overlight loaf of bread. One ounce of salt to each quart of liquid in summer, and three-fourths of an ounce in winter will give the best results to the home baker.