Hello, it's been quite a while since I was baking bread and asking questions. `Still got plenty of those. Perhaps it was here that someone suggested leaving out the salt [ called for in the recipe ] while the mother rests over night in the fridge. But you are in for some dull chewing if you forget the salt the next day! Poking around on the redstar yeast pages I see lots of recipes combining yeast and salt from the git go.
Salt either inhibits yeast or it doesn't..... Since I'm not a fan of absolutes.... Or, does the type of yeast play a role in this apparent dichotomy?
Ron
Here's an in-depth article about salt in dough. https://cargillsaltinperspective.com/salt-in-bread-dough/
Thanks for the link. Fascinating.
I'm reading Daniel Leader's "Local Breads". He has a recipe in there for a traditional salt-free bread from Italy. He says it doesn't have much flavour but it's good with soups and stews. :) And it definitely affects the dough structure.