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Author Question: Why were the rising times so short for the easy yeast rolls? ... (Read 80 times)

tichca

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on: Aug 19, 2018
Why were the rising times so short for the easy yeast rolls?

Question 2

How does salt affect yeast dough? What will the finished product be like if salt is omitted? If too much salt is used?


shailee

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Two envelopes of yeast were used instead of the one envelope of yeast used for the other recipes. The yeast rolls are also less dense than a loaf of yeast bread, which may impact rising time.

Answer to Question 2

Salt slows the yeast's activity for a steady rise. Without salt the product would have a coarse, crumbly texture with a bland taste because fermentation occurs too quickly. If too much salt is added, fermentation and yeast growth will be retarded, resulting in a dense, low-volume product.


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