I like to have chunky sea salt on the top of my foccacia (is focacce plural?) but it soon melts, for lack of a better word, into the top of the bread and just makes a wet mess.  I've tried salting before and after baking, and after oiling, but to no avail.  Any ideas?

SOL

We have threads covering scales and yeast, so, possibly it is time to have one on salt.

RL Beranbaum finds regular salt to be unacceptable and suggests sea salt.  Other writers have different views on the topic.

Given the prices that one pays for a simple container of sea salt, it is possible that one might consider other alternatives.  Will that choice impact taste?

There has been some discussion here on salt in starter.  I think the point was to have the starter last longer between feedings.  For those of you who do this, how much salt do you use?  What is the overall effect?  I'm particularly interested in a firm starter.  I've been keeping mine at 60%.

Today I took my large amount of accumulated starter out of the fridge, and made pizza dough with it. I rolled out one for tonight's dinner, and put 4 balls in the fridge. It was only as I rolled out the first one that I realized I hadn't added salt to the dough. I added extra salt to the sauce and salted the baked pizza as well. All things considered, it wasn't too bad. But I'd like to get the salt in the dough for the remaining ones. Any suggestions?

I am having trouble with getting my bread to taste like it contains enough salt. I have switched from regular salt in my kitchen. Now I have Kosher and also sea salt. They are prettier and feel nicer in my hand, but just don't taste salty. Does anyone have any thoughts or maybe a conversion suggestion? Thanks

Anybody have a good experience with Salt Rising Bread?

Locations for recipes, tips, tricks, things to avoid, etc.?

Thanks for any help.

 gdubya