3 ms·

yeah yeast hates salt. humans are kinda salty.

• amluto 7y ago
  Are you saying that the kind of yeast that ferments bread can’t tolerate salt? The salt I add to my dough on a regular basis disagrees. As I understand it, there are two things going on. First, most (or even all?) pathogens can’t tolerate alcohol, and many baking yeasts produce alcohol. (Many sourdoughs produce very little, though.). A lot of pathogens also can’t tolerate the acids in sourdough either. Most importantly, baker’s yeast and sourdough cultures grow fast. The outcompete the nasties in dough. This is why a brand new starter can be funky, but this resolves itself after a few generations.