Why is the salt being added to the water, sugar, yeast? Won't it kill the yeast?

I'd the learned that salt would kill yeast, so it is generally added with the dry ingredients. What negates that rule of thumb here? Is there something about it being kosher salt? Or being added with the sugar?

Mary Horne
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Fluffy, Buttery Dinner Rolls
Recipe question for: Fluffy, Buttery Dinner Rolls

1 Comment

Emma L. November 24, 2020
Hi Mary! Salt can slow down yeast's activity, but it doesn't kill it. Some bread recipes, especially more advanced ones, add yeast and salt separately—it's not necessary though. When I worked as a baker, I learned recipes with both methods and they both yielded delicious bread!
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