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No mention of salt in whole page. That is a huge omission. It's not even bread without salt. If you follow this recipe it will taste awful. Use salt if you want
by cup-of-tea 9y ago
No mention of salt in whole page. That is a huge omission. It's not even bread without salt. If you follow this recipe it will taste awful. Use salt if you want your bread to be like bakery bread. And there is no "salt to taste" in baking. 10g per 500g of flour is a good start but the point you add it is important so check a proper recipe.
- hendricius 9y agoNo salt at all in the sour dough. When baking you will add salt. I like around 2%. But in the mother sour dough you do not want any salt. This link is only about how to get your actual mother sour dough, not baking! That's still TODO and will follow up later. Edit: 2% of the flour's weight in salt. Let's say you bake 700 grams of flour (500 grams flour, 200 grams sour dough) then you would add 14 grams of salt. Note please that this is my personal preference. It could be you prefer more or less salt.
- slow_donkey 9y ago2% bp not total weight. Should probably clarify since this isn't a baking audience
- hendricius 9y agoThanks
- acqq 9y ago> 2% bp not total weight. Where bp stands for... what? > Should probably clarify since this isn't a baking audience. Yes please.
- malhotrag 9y agobp => Baker's Percentage https://en.wikipedia.org/wiki/Baker_percentage https://en.wikipedia.org/wiki/Baker_percentage
- tomcooks 9y agoConsidering where it's hosted maybe it's time for a fork, no pun intended.