The Role of Salt in Yeast Bread???
By Paula1966
@Paula1966 (1102)
United States
January 31, 2009 11:28pm CST
My husband is on a low salt diet. Bread is surprisingly high in sodium. I have thought about trying to make yeast bread without the salt, but I read that salt plays a part in regulating the rising caused by the yeast. I saw a recommendation to reduce the amount of yeast by the same proportion you reduce the salt in a recipe. But what would happen if I left the salt out altogether? Does "regulate" just mean it doesn't let the rising get out of control? Or does it mean it also keeps the rising occuring in a steady, consistent manner?
1 person likes this
2 responses
@deebomb (15304)
• United States
1 Feb 09
I often forget to add salt to my homemade bread. I know that sugar feds the yeast but I also think that salt is more for flavoring then a real need for home made bread. Your bread will raise with out the salt. But will taste better if you put some in. I usually only put about 1/2 teaspoon when I do remember to add it. If salt regulates the rising of bread I never had a problem leaving it out or reducing it except for the flavor. Besides you really don't have any thing to lose trying to make the bread with out it.
1 person likes this
@Paula1966 (1102)
• United States
1 Feb 09
Cool, thanks Dee! I was picturing a loaf that had risen in some places and looked unleavened in others, so it's great to know you haven't had any problems. I was thinking I was going to be stuck with just my plan to make salt-free tortillas.
1 person likes this
@deebomb (15304)
• United States
1 Feb 09
Bread raise the same all over. If the loaf is uneven it's because the loaf isn't rolled or set even. If it's shallow in the middle it because it was shallow to start with. Good luck with making your bread. Just remember to have the liquid warm enough for the yeast to be activated. It s't too cold the bread won't rise and if too warm it's cooked and can't rise. Check the liquid like you would a babies bottle. It should be just a tiny bit warmer.
@Paula1966 (1102)
• United States
1 Feb 09
Ummm, baby's bottle, baby's bottle... it's been an AWFULLY long time since I needed to mess with that, LOL. Thanks!
1 person likes this
@peavey (16936)
• United States
2 Feb 09
I can't remember for sure, but I think not using salt will cause the dough to continue to rise and rise if you don't bake it within a reasonable amount of time. The dough will "blow," meaning it will rise until the holes in it come to surface and make craters, kind of like the bubbles rising in pancakes.
If you bake it in time, it won't matter, but no salt at all makes a really bland loaf of bread. I found that out accidentally. 
