Assertion: baking powder's salt | /r/HasProperty | a dough retarder
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Source sentences:
text: To aid the fermentation of your yeast, and, therefore, your dough, you need to consider dough temperature (very hot or very cold temperatures will kill your yeast), amount of salt (salt is a dough retarder, meaning if there is too much salt, the dough will take longer to ferment), amount of sugar (sugar is what yeast feeds off) and amount of yeast (too little yeast and your dough ferments slowly).