All Questions
18
questions
11
votes
1
answer
2k
views
What does salt do in bread dough?
I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?
5
votes
3
answers
2k
views
Why does mixing the salt and yeast sometimes work?
I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt.
So what is the "magic" of this recipe (...
- 171
6
votes
4
answers
1k
views
How to make savoury brioche bread
I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury.
I tried making brioche ...
- 163
12
votes
4
answers
7k
views
What type of salt for sourdough bread baking?
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
- 129
1
vote
1
answer
654
views
How can my breadmaker made wholemeal bread taste less salty? [duplicate]
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
- 441
0
votes
2
answers
412
views
How salty is olive brine?
I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
- 135
2
votes
1
answer
392
views
Salt in dry ingredients versus salt in water?
Food:
Baking focaccia.
Ingredient and step in question:
3 grams of salt called for pre-mix.
'Problem':
Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet ...
user79154
2
votes
1
answer
3k
views
Is iodized salt unsuitable for baking bread?
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
user50726
0
votes
2
answers
440
views
How do I know that the quantity of salt is enough for a given amount of flour? [duplicate]
When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?
- 311
1
vote
1
answer
1k
views
If I double a bread recipe do I double the salt? [duplicate]
I think it was my mom who gave me the rule of thumb that when you double a recipe you double everything except the salt.
I'm willing to defer to her wisdom for the sorts of soups and stews she liked ...
- 11
1
vote
2
answers
254
views
Sugar and Salt Solutions
When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
- 11
5
votes
1
answer
5k
views
What salt should I use in a bread machine recipe?
I've got a big book of bread machine recipes that does a really good job breaking down what ingredients perform what actions in the whole baking process and how modifying the recipe will change the ...
- 153
4
votes
3
answers
3k
views
Low sodium French Bread or Baguette
Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
- 41
3
votes
3
answers
8k
views
Soft dinner rolls always taste bland or flat
I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...
- 31
-1
votes
1
answer
1k
views
Why do bread companies add sugar to bread? [duplicate]
I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
- 21