Wednesday, January 12, 2011

Got Salt?

I have been known to wing most things in life.. In the classroom, on a vacation, and in the kitchen. This surely makes chefs and cooks quiver but its just the way I roll. I rarely follow a recipe in it's entirety: I don't have all of the ingredients, I wish one ingredient wasn't listed...you get it.

Salt is one of those ingredients I often leave out. Too much sodium is bad for you, right? Well thanks to another snow day baker I am reformed! Who knew salt had a serious job? Apparently in the case of baked bread it slows the fermentation process so things don't get too wild in your dough, it strengthens the gluten(who wants to eat weak gluten?), and of course it adds flavor. Hmmm. I guess I'd better go refill my salt shaker while you read this link. Happy baking.
http://whatscookingamerica.net/Q-A/SaltUsing.htm

:)

2 comments:

  1. I think coarse sea salt has less sodium than fine salt.

    ReplyDelete