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In general, unless the book or recipe specifically states something different, "salt" is assumed to mean "table salt". If a recipe were to call for kosher salt or pretzel salt (like as a topping for the loaves) it would specifically call that out especially.


Salt will kill yeast if directly exposed; furthermore it will have an effect on the texture as well as significantly altering the taste. Just remember that if you are baking your own bread the amount of sodium is significantly reduced compared to commercial products (Most of the bread recipes I've used have very little salt in them anyway) and you may find ...


It is entirely possible. You leave out the salt and that's it, no other changes needed. The preference for salt in bread is learned, at first it can be weird to get accustomed to it, but as time passes, you will find yourself being unpleasantly surprised when you happen to eat salted bread. Salt does have effects beside those on the bread tasting salty, ...


I've been there, so I can tell you from experience that it is too late. The only thing you could do is mix it with a new batch of undersalted kimchi, but that is far more trouble than it is worth. Another option, which is highly dependent on how oversalted your kimchi is, would be to cook with it. If you do not salt the dish, you could use it in fried rice ...


Your math and numbers look about right. I found 1/2 tsp. table salt is 3 grams, so about 1125 mg sodium. I would not add any additional salt in this recipe.


As a calf ages and matures into a cow, the structure, texture, and taste of the meat changes. Veal will naturally have a milder flavor and finer texture than beef. The younger the calf, the less developed and dense the muscle structure will be. The less dense the muscle structure is, the more the flavor will penetrate the meat. So, even in the same ...

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