How Salt Controls Yeast Activity

When making yeast breads, salt helps to control the activity of the yeast. Without salt, the yeast will go on a feeding frenzy and consume all of the sugars within the dough. The yeast then produces large amounts of carbon dioxide and alcohol, making the dough rise faster and smell more of alcohol, rather than yeast. By slowing down the activity of the yeast with salt, the dough can properly develop its full flavor.