Comments on: Worth Its Salt

By: burt

burt — Tue, 14 May 2013 05:10:23 +0000

Most bakers consider there to be 6 essential ingredients. (flour, water, yeast and salt of course) time and temperature are also considered in this list as bread needs time to mature. With the wrong temperature the yeast wont like to work.

By: 5 Tips for Better Bread | Self Preservation

5 Tips for Better Bread | Self Preservation — Sat, 20 Apr 2013 21:02:38 +0000

[...] of it was just plain wrong. Like his claim that bread dough rises more quickly with salt? Um… no. Or his claim that overproofing the dough makes it taste bitter? Wrong again. Part of me thinks [...]

By: blog from OUR kitchen » Thermometer Bread

blog from OUR kitchen » Thermometer Bread — Mon, 04 Mar 2013 16:32:37 +0000

[...] Cooking Conversions Calculator » about salt: kingarthurflour.com: role of salt in bread (pdf); Wild Yeast: Worth Its Salt – The Role of Salt in Bread » Real Baking With Rose: How can you be sure your oven is holding the right [...]

By: Konsten att laga Injera - Gemzell's Blogg

Konsten att laga Injera - Gemzell's Blogg — Mon, 18 Feb 2013 22:04:09 +0000

[...] Läs gärna mer om saltets betydelse för jäsningsprocessen på: http://www.wildyeastblog.com/2011/03/16/worth-its-salt/ [...]

By: blog from OUR kitchen » Onion and Poppy Seed Bialys (bookmarked)

blog from OUR kitchen » Onion and Poppy Seed Bialys (bookmarked) — Thu, 07 Feb 2013 17:24:24 +0000

[...] Typically the amount of salt in a dough is between 1.8 and 2 percent of the amount of flour, by weight. If there is a large proportion of other ingredients, such as seeds, for which salt also enhances flavor, the percentage of salt could be a little higher. -Susan, Wild Yeast, Wild Yeast: Worth Its Salt – The Role of Salt in Bread [...]