shambo, I'd probably start with 1 1/2 teaspoon of yeast, although you might a slower rise. If that works well and you don't get a slow rise, cut it down to one teaspoon.

I'd rather waste that 1/2 teaspoon of yeast than a whole batch of bread that doesn't rise, and I think this is going to be a "trial and error" kind of thing.

I don't know about other ways to retard the rise of yeast like salt does, other than temperature (colder means slower) or cutting down the sugar.

Still I make french bread with no sugar at all and it still rises happily...

Annie

The rule-of-thumb I was taught in a bread class I took was when you reduce the amount of salt in a recipe, reduce the amount of yeast by that same amount. So if you reduce the salt by 50%, then you should also reduce the yeast by 50%.

-Grainlady

But grainlady, if you have NO SALT then how much yeast do you use? Otherwise I agree with your formula

I don't know, but that's quite the apostrophe - I'd use it myself if you didn't have a trademark on it! ;)

loves2cook4six -

In that case, I'd look for bread recipes made with bakers' yeast that are designed specifically for low-sodium; ones that give you a nutritional break down (especially the amount of sodium per serving) rather than altering recipes. Those recipes have probably been tested for success. If you've ever developed recipes (which I've done) you'd better know a lot about the science of the ingredients so when you remove something, what must you add or alter....

There is usually a ratio of 1 teaspoon salt per tablespoon of yeast. One to two tablespoons of dry yeast are needed to rise 6-8 cups of flour.

You'll also find naturally-leavened (aka sourdough breads) will make up very well without the addition of salt, or only a very small amount of salt. I have a 95-year old friend who makes salt-free sourdough bread every couple weeks. Recipes that use a sponge method also work better for making low-sodium breads.

When we make bread using a straight or direct-mix method, salt plays a big part in regulating the yeast because this type of bread method is designed for speed. Naturally-leavened breads and sponge method take more time to make, however.

Be sure to figure out how much sodium per bread serving you are getting, rather than a total elimination of all salt in the bread. After all, you're not eating a whole loaf. A quick and easy way to reduce sodium is to make two or three small loaves, rather than one large loaf. Small loaves can easily be cut into very thin slices (weighing 1/4-3/4 oz. per slice, so instead of getting 16-20 slices per recipe, you may get at least double, or more, than that.

Salt isn't the only sodium-contributing food we consume - it's just one of the easiest to over-use. Everyone NEEDS some sodium. "It's important in maintaining the body's ability to regulate acid-base balance, transmit nerve impulses, regulate cell membrane function and muscle activity, and absorb and transport certain nutrients." People rarely consider how much sodium is in their tap water, for instance.

In most instances 1/2 to 3/4 t. salt per loaf of bread is not enough to add significantly to dietary salt intake. Remove all the salt and then you'll have to watch the rise of the dough VERY carefully because it will quickly over-proof if you follow "normal" times.

A high amount of sugar in a recipe will also slow down the yeast activity. In doughs with high ratios of sugar to flour, osmotic tolerance is low because the amount of available water in the dough is limited for the yeast to work. Too much sugar will draw water from the yeast and inhibit its growth. Two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage. It also takes much longer to develop gluten in doughs with a high ratio of sugar, so expect to knead it about double the amount of time you would in order to develop the gluten.

-Grainlady

Thanks grainlady - great explanation and some good points regarding TOTAL sodium intake

Thank you Annie and thank you Grainlady for that detailed explanation. I've done an awful lot of experimentation during these last three years, and I'm very comfortable with taking almost any bread recipe and reducing its salt content by half. Maybe I should just leave it at that. I'm wondering whether or not it's even worth trying to eliminate salt completely from a bread recipe. As it is, we don't eat bread products more than once a day.

Grainlady, you're definitely right about the naturally leavened breads. I've experimented with sourdough and pre-ferments, and they not only add a lot of flavor but allow you to easily reduce yeast amounts too.

Thanks for your help.