Over-salted dough ferments poorly, and products from it turn out to be pale and salty. This dough must be combined with a new portion of the dough, kneaded without salt.
If the dough mixed with yeast does not suit well, it is heated to 30 °, if this does not help, fresh yeast is added again.
With an insufficient amount of salt, dough products are vague and bland. In this case, you need to dissolve the salt in a little water and add it to the dough. |