September 6, 2017 - 1:09pm
Salt in soakers (hot or cold)
What is the general rule regarding when to use salt in a soaker and when not to.
In my favourite multigrain all salt is added into the hot soaker. In Hamelman's five grain levain he splits it. in his seeded levain there is none in the soaker.
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Would be to stop any unwanted fermentation in the soaker. Adding the salt will prevent this. I suppose it depends on the recipe, type of soaker and length of time to personal preference.
will have to think on that some more - not just a black and white rule then.
thanks Abe
Leslie
It has to do with temperature. The Five Grain uses boiling water and salt in the soaker. The Seed uses cold water without salt in the soaker. Salt is used in the hot soaker to control enzyme activity. Some room temp soakers use salt where refrigerated soakers do not for the same reason.
makes sense, thanks.
Leslie
Depending on the amount of salt used it will either stop the fermentation or slow it down. I use a formula that has a small amount of salt in the starter and it slows down the fermentation.
The King Arthur knowledge base has an article on this:
http://www.kingarthurflour.com/professional/salt.html
Jim
I normally use a hot soaker, so put all salt in for an overnight soak. So a cold soak at ambient temperatures would only need perhaps a small amount with the rest in the final dough. It doesn't get excessively hot here so I haven't ever tried adding salt to my starter. something to remember for the future.
Leslie