What ingredient can negatively affect the texture of yeast raised goods?

Too much salt or hard water can negatively affect the texture of yeast-raised goods because salt has a strong influence on yeast fermentation and can inhibit yeast activity when used in excess. When salt is present in high amounts, it can attract moisture away from yeast cells, making it more difficult for them to thrive and reproduce. This can lead to inadequate rising of the dough, resulting in a denser and less desirable texture in the finished product.

Hard water can also play a role in altering the texture of baked goods. The high mineral content in hard water can affect gluten development, potentially leading to a firmer dough that doesn't rise as well or achieve the desired light and airy texture typical of yeast-leavened items.

Understanding the balance of ingredients such as salt is crucial for achieving optimal results in yeast bread baking. Maintaining the right proportions ensures that the yeast activity is maximized, contributing to the ideal texture and rise of the finished product.