Submitted by ekcarmichael on March 11, 2007 - 2:57pm
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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Maybe you're not using enough salt? Since the kosher and sea salts are coarser grained, you should use 1.5 to 2 times more salt than the recipe calls for.
I use sea salt and what I
I use sea salt and what I have found is, I double the amount of salt I use if using a teaspoon. I usually weigh my salt and that usually helps. a kitchen scale for about 20-30 US dollars makes a BIG difference in cooking, especially baking. generally, for each pound of flour, I use 2.5 teaspoons of very coarse sea salt and 2 tsp of kosher salt. The salt is less fine, so there is less salt and more "air" in between the grains of salt per teaspoon.
Thanks
EKC
Wow. It frightens me that so simple a solution/explanation escaped me...Thanks for the common sense info. It sure helped. As soon as I stop blushing I think I will try another loaf!
Salt--A Savory Subject
Susan from San Diego