The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

salt

apers's picture
apers

salt

OK I seem to be afraid of salt.

I am always afraid that If I add too much salt, it will retard my yeast too much and I will end up with a funky loaf that didnt rise enough.

The result of this is that I end up with really soft, beautiful looking bread that is a bit bland. I want tasty bread, not just pretty bread.

So I need some basic salt guidelines. Do I add the same amount of salt as yeast? What about the addition of sugar?

HELP!

Floydm's picture
Floydm

I tend to use more salt than yeast. For one pound of flour, I typically use 1 to 1 1/2 teaspoons of yeast and 2 teaspoons to a tablespoon of salt. That tastes about right to me.

apers's picture
apers

well no wonder my bread is bland. I have been using less salt then yeast.

April

The Bread Macheine Queen ;-)

apers's picture
apers

April

The Bread Macheine Queen ;-)