Salt

Salt An essential ingredient that you must not forget. Salt gives flavour, strengthens the gluten and controls the yeast by preventing it from fermenting too quickly. Unsalted doughs are sticky and rise too fast. The correct proportions to use in a bread dough are 1–2 level teaspoons salt per 1lb (450g) flour or ½–1oz salt per 3lb (1.4kg) flour. Too much salt slows yeast down.