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Saltolyse
Pre-mixing the flour, water, and salt in a bread dough recipe to begin the process of bran softening, gluten development, and to a lesser extent starch breakdown, before introducing the leavening (sourdough starter or yeast). Including the salt at this point is believed to slow the usual starch breakdown (amylase activity) that would begin as soon as flour is hydrated. See also autolyse.
Saltolyse