January 19, 2006 - 8:36am
salt
OK I seem to be afraid of salt.
I am always afraid that If I add too much salt, it will retard my yeast too much and I will end up with a funky loaf that didnt rise enough.
The result of this is that I end up with really soft, beautiful looking bread that is a bit bland. I want tasty bread, not just pretty bread.
So I need some basic salt guidelines. Do I add the same amount of salt as yeast? What about the addition of sugar?
HELP!
Share
I tend to use more salt than yeast. For one pound of flour, I typically use 1 to 1 1/2 teaspoons of yeast and 2 teaspoons to a tablespoon of salt. That tastes about right to me.
well no wonder my bread is bland. I have been using less salt then yeast.
April
The Bread Macheine Queen ;-)
April
The Bread Macheine Queen ;-)