Cooking For Engineers

[IndyRob]

I agree with most everything posted here, but would like to make one clarification: Depending on the quantity and means of introduction, salt can do more than inhibit yeast. It can downright kill it. I know this from reading and my own experience.

[ktexp2]

I recall that garlic and cinnamon both inhibit yeast as well - when using a bread machine, I add them after the first rise cycle instead of right at the beginning.

Is it possible to use these to function similarily to salt and still produce a good loaf? I've never tried... I imagine you'd have to use a good deal, but who doesn't love a nice garlicky or cinnamony bread

[Tuscan Chef]

There is a way: google check "tuscan bread recepy".
Tuscan bread have never had salt in it. It contains flavours and have a good fermentation.
Yeast is usually "natural" which here means that you use part of the previous brad.
The idea that salt controls yeast growth is to me hard to believe, salt (in the proportions used in bread) limit the water activity (like subtracting water) and yeast have a high efficency on reduced activity water, considering that what they produce, alcohol, has same effect to water.
Salt does not enhance proteins strenght at all. I believe it's the opposite as salt (nacl) is against gel web construction breaking polar bridges.

[guest canada]

I always use a salt substitute (one-half potassium/one-half sodium) in my Panasonic recipes. Works beautifully - about one teaspoonful per loaf.