Hot answers tagged

2

TL;DR: yes, use it. Many folks out there (my sweetie among them, so I hope she doesn't read this) claim to be able to detect an aftertaste of iodine in baked goods made with iodized salt. This is the primary reason we have non-iodized salt in the kitchen. The reason this is highly unlikely is that salt is generally only between 1-2% of the mass of baked ...


2

I know this is an old question, but since I have been recently looking up the 'how to's' of ciabatta (which is how I came upon this question) I thought I'd pass on what I've picked up through recent reading and practice. Stretching the loaf out long-ways is an important stage of shaping a ciabatta, it seems. I imagine that everyone finds that the middle ...


1

If it can be done, it will make lots of difference. Different sourdough recipes are geared towards breeding different bacterial species, which give their own taste to the final product. There is no answer to "what will be a better choice". If you have a known good recipe for a starter using milk, then it is up to the eater to decide which result tastes ...


Only top voted, non community-wiki answers of a minimum length are eligible