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No 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 abou
by hendricius 8y ago
No 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 8y ago2% bp not total weight. Should probably clarify since this isn't a baking audience
- hendricius 8y agoThanks
- acqq 8y ago> 2% bp not total weight. Where bp stands for... what? > Should probably clarify since this isn't a baking audience. Yes please.
- malhotrag 8y agobp => Baker's Percentage https://en.wikipedia.org/wiki/Baker_percentage https://en.wikipedia.org/wiki/Baker_percentage