The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kosher salt

Anonymous's picture

Kosher Salt and Lack of Flavour

January 24, 2012 - 5:45am -- Anonymous (not verified)

Could using kosher salt be the reason my breads have tended to be on the flavourless side of late?

The recent Larraburra loaf being just one failure, several others since then have too been underwhelming. 

I recently started using kosher salt and wonder if that could be a/the cause.

If recipe calls for 2 teaspoons salt, I use 2 teaspoons. Should I be using 3 or 4 of kosher?

absolutelyeve's picture

I have tried to recreate a delicious roll made at the Smith and Wollensky restaurant in Washington, D.C.  The rolls are served piping hot with melted butter and sprinkled with coarse salt and rosemary on the tops.  Delicious! When I did the same, my rolls appeared cloudy, kind of messy on the tops.  The salt was OK: It didn't melt.  Is it the butter?  I can't figure out what's wrong.  I've got a batch rising right now and I'd like to use the salt and butter but I don't want the messy look.  Any suggestions? Eve

Patf's picture

kosher salt

January 11, 2009 - 2:31am -- Patf

I see this mentioned in many recipes on the forum, but don't know what it is.

How does it differ from ordinary salt?

How is it made?

What difference does it make in bread baking?

I should know really, as we try to keep kosher. But haven't seen it locally.

Thanks in advance - Pat.

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