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Salt, salt, salt - Forno Bravo Forum: The Wood-Fired Oven Community

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Salt, salt, salt

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  • Salt, salt, salt

    Everybody,

    Went searching for a black volcanic salt that a friend mentioned she tasted in a restaurant. Did a quick search and came up with this:

    Gourmet Food - THE NIBBLE - Salt Glossary - Salt Types, Terms and Definitions

    Maybe it's more than anybody needs to know about the subject, but interesting nonetheless. The type I use for bread is sel gris, more specifically Sel Marin de Guerande. It's pretty special stuff.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

  • #2
    Re: Salt, salt, salt

    Jim,

    Thanks for this posting the website is most informative. Had a quick look too at saltworks.us, where many of the photographs came from, and found some favourites, eg Maldon salt and smoked salt from Anglesey. I really had no idea there are so many gourmet salts out there!

    I note that sel gris has a stronger flavour than some other salts is this the reason you use it for bread baking?

    Paul.

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