I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make ...
I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread. On the other hand, the health ...