Salt
Cutting back salt when using olives
Hi fellow bread bakers,
I've just recently become enamoured with artisan bread baking, starting with Peter Reinharts BBA, and now I'm working on a formula from Tartine Bread. Still rather a newbie, I was hoping someone could give me some advice regarding the salt content of the bread.
Salt survey
Inspired by a recent thread on TFL, I wonder how many bakers here feel that salt is important to the flavor of bread.
So I set up a little informal survey here:
http://cranbo.wufoo.com/forms/m7x4z5/
With only 2 questions:
salt in my starter!
Help! I accidentally spilled about 1/8 to 1/4 tsp of salt into my starter! I gave it a larger than normal feed and am hoping for the best...is it doomed?
~Krista
Add salt to overnight autolyse?
So I've read that sometimes people add salt to soakers to constrain certain enzyme activity. Here's a post that taks about a lot of those specifics: http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation. From what I understand, you would only want to add salt to a soaker if it contains flour, not just seeds.
Weighing ingredients, specific to salts
OK, so I made this fantastic banana bread that calls for kosher salt. First time I made it by volume, second time by weighing (first time I was in a rush and didn't want to grab the scale). I think second time was better, but it was better in other ways too.
Salt
I expect most of you that have used my recipes have noticed that there is no salt in the engredients, this is because I always use salted butter. I never buy lard or margerine or any other shortening... just incase you wondered about the salt... ;-)))
Oh I do add salt when I make bread,,,,,,,
qahtan
Gearing up for Farmers Market and new commercial kitchen
Hello,
I have been following the blogs for some time. I am currently baking 6-8 loaves of sour dough bread a week, Pain au levain, San Francisco, PR Poulene 100% whole wheat (5-6 lb loaves) trying to get consistant results. I have a few questions.
1. When increasing the size of the recipe, does the salt percentage remain the same? I know that in other recipes it is reduced.