This is topic 2 session 2: Salt

Click on the following link to read information on salt

Watch the following film on deactivated yeast and write a brief explanation of what has occured during the presentation. This is to be emailed to your blog titled 2/2 The effects of salt on yeast

Using the Bakers Delight Resource Package read the information on page 4, on Salt and the Tests on Yeast.

Complete the activity from the above resource under the heading of the Tests on Yeast

For each of the three 3 doughs record:

• Time of Fermentation and proof


• Take a photo of each finished product and discuss the appearance and flavour.
  

Record you answers on your blog Titled 2/2 Tests on Yeast

Further information can be found at the following link or in your module books from pages 94 to 97. Also, access the Bakers Delight Quality Presentation view slide 9

Now using this information enter the answers to the following questions and email them to your Blog. Titled: 2/2 Salt