I just ran across this story about using yeast that has been exposed to a 7% salt solution for 40 minutes. Apparently the resulting bread is softer and faster rising. While this is desirable for commercial bakeries (faster, bigger, softer), it doesn't look like it's going to be a hit with the artisan baking community (maybe shift the retarding phase to the freezer??). But perhaps for those sugar laden pastries, or 100% whole wheat breads, it might be a useful technique.
So I'm moseying around on the Internet and a link takes me to the King Arthur site. Okay, while I'm here, I'll see if they have anything new or interesting. And I come across Bread Salt.
The blurb calls it "An all-natural salt that's ideal for bread baking." It also says "[Its] high mineral content helps feed yeast in a rising loaf. "
(1) What makes this salt so special?
I just got my new scale and started baking with it and it made my wonder:
How many grams of salt do you use is your standard sourdough recipe? I usually make a 70% hydration dough with whole wheat or 70% whole wheat flour.
I always use grey sea salt.
I'll be happy to get any thoughts and information you have about it.
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?
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?
Anybody have a good experience with Salt Rising Bread?
Locations for recipes, tips, tricks, things to avoid, etc.?
Thanks for any help.