The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Rosalie's picture

Bread Salt?

July 24, 2009 - 2:49pm -- Rosalie

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?

mennyaka1's picture

How much salt do you use?

April 27, 2009 - 9:17pm -- mennyaka1

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.

Thanks! Menny

CountryBoy's picture

The Salt Thread

November 15, 2007 - 9:17am -- CountryBoy

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?

KipperCat's picture

Salt in Starter

October 6, 2007 - 1:42pm -- KipperCat

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%.

KipperCat's picture

Oops! Forgot the salt

August 21, 2007 - 10:08pm -- KipperCat

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?

ekcarmichael's picture

Kosher salt, table salt, & the really expensive salt

March 11, 2007 - 2:57pm -- ekcarmichael

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


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