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Polygon in reply to @Nef

My understanding is that salt inhibits the development of microbes (like lactobacillus) that assist the yeast in breaking down the gluten, so a long autolyse can be kept in check by the addition of salt and/or cold temperatures, without worry about the gluten degrading to the point of losing structure.

I could have that wrong though.

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Nef in reply to @Polygon

I think he was referring specifically to how I autolyse, then add starter, autolyse again and then add salt.

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Polygon in reply to @Nef

Ah right, well in theory that should accelerate, or at least not inhibit, both microbial and yeast reproduction then, speeding the whole process up (but resulting in less flavor? I dunno).

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