October 13, 2009 - 6:44pm
iodized salt
Greetings! I'd like to use iodized salt in my sourdough loaves. I've been baking sourdough for about 1 1/2 years. Can iodized salt be used in sourdoughs or does it have an adverse effect on the yeast & bacteria culture?
Cheers! Marie.
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I use it all the time (Morton's table salt) and never found any difference between it and kosher salt in the way the dough developed or the flavor of the bread. Measured, of course, by weight not volume.
I have used only pure sea salt without iodine for years. I'm 65 real soon and have no health problems.. I eat kelp when I have the chance..like at susi bars and I also use a kelp granule. My favorite is fleur de sel..I could hurt myself on this salt it is so delicious. I also keep the gray sea salt. Regular salt like the one with the little girl in the rain tastes so bad to me. I think there is a lot of salt we consume that is we are not aware of in many foods. I haven't used salted butter for years..now I can appreciate the real flavor of butter. This is only my opinion and I just thought I put in my 2 cents!
Sylvia
How is it possible to have sea salt without iodine?
Mini
Sylvia
There is a previous discussion on salt here:
http://tfl.thefreshloaf.com/node/13006/bread-salt
Unrefined sea salt tastes wonderful and contains naturally occuring iodine. From a health standpoint I do not use processed salt as it contains a number of undersirable chemicals added after the salt has been stripped of its natural minerals.
Jeff