Author Topic: Max Salt % for Ischia?  (Read 493 times)

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Online JD

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Max Salt % for Ischia?
« on: November 11, 2013, 10:17:20 AM »
Is there a certain % of salt that will cause a detrimental effect to fermentation? In other words, going from 2%-3% salt may not affect fermentation, but from 3% to 4% may severely stagnate the yeast?

Josh


Offline TXCraig1

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Re: Max Salt % for Ischia?
« Reply #1 on: November 11, 2013, 11:18:51 AM »
I can't say what 4% will do to the yeast (though I tend to doubt it would cause them to go completely dormant or die), but I bet it causes an ill effect on your taste buds.
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Offline Bill/SFNM

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Re: Max Salt % for Ischia?
« Reply #2 on: November 11, 2013, 11:41:00 AM »
Aside from taste considerations, increasing salt in that range will serve to strengthen the gluten structure. Salt also retards the digestion of protein by bacteria in the starter to protect the gluten structure.


But you ask about the effect on yeast fermentation. In theory, salt dissolved in water will draw water out of the yeast cells, but in the presence of plenty of water, water will pass back into the cells. The permeability of cell walls in yeast is dependent on a number of other factors so it seems to me a very simple experiment would quickly answer your question - say prepare little batches of dough with 3%, 4%, and 6% concentration and the observe rate of fermentation as measured by volume increase.   

Offline charbo

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Re: Max Salt % for Ischia?
« Reply #3 on: November 11, 2013, 12:31:32 PM »
This study shows that bacteria are inhibited at 4% salt and yeast are inhibited at 8% salt.

http://aem.asm.org/content/64/7/2616.full

Offline TXCraig1

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Re: Max Salt % for Ischia?
« Reply #4 on: November 11, 2013, 01:00:04 PM »
This study shows that bacteria are inhibited at 4% salt and yeast are inhibited at 8% salt.

http://aem.asm.org/content/64/7/2616.full

Keep in mind that those figures do not refer to a baker's%. For example, in a 60%HR dough, 8% weight/weight concentration is a baker's% of approximately 14%. The study with respect to salt was wt/vol and the culture medium was not a flour dough, so it's not a simple matter to evaluate it apples-apples. It's also based on a sourdough yeast that is an entirely different genus than baker's yeast.
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Online JD

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Re: Max Salt % for Ischia?
« Reply #5 on: November 11, 2013, 02:04:18 PM »
Thank you for the responses so far. I would love to experiment, but I do not have the proper tools to do so which is what prompted this question in the first place.

My scale does not measure to the tenth of a gram, which I'm wondering if it is playing a major role in some difficulties I've been having for a few weeks now.

Using the two examples below, if my scale shows 4 grams salt, it could in fact be 4.0, 4.9 or anything in between. When plugging these numbers into the dough calculator, this would create anywhere between 3.0% or 3.7% salt by weight. Hence my question if there was a cut-off point for "too much" yeast when using Ischia. I suppose I need to invest in a better scale to know for sure.

@3% Salt
Total Formula:
Flour (100%):    134.97 g  |  4.76 oz | 0.3 lbs
Water (60%):    80.98 g  |  2.86 oz | 0.18 lbs
Salt (3.0%):    4.05 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
Total (163%):   220 g | 7.76 oz | 0.49 lbs | TF = N/A

@3.7% Salt
Total Formula:
Flour (100%):    134.39 g  |  4.74 oz | 0.3 lbs
Water (60%):    80.64 g  |  2.84 oz | 0.18 lbs
Salt (3.7%):    4.97 g | 0.18 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
Total (163.7%):   220 g | 7.76 oz | 0.49 lbs | TF = N/A
Josh


 

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